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http://www.lifestylefood.com.au/recipes/507/sliced-fillet-of-reef-fish-on-saffron-potato-kalamata-olives-and-tomato-chilli-salsa

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Sliced Fillet Of Reef Fish On Saffron Potato, Kalamata Olives And Tomato Chilli Salsa

Ingredients

  • 500 ml spiced tomatoes coulis see below for recipe

  • 700 g fresh white reef fish fillets skinned and cleaned

  • 6 tablespoons chermoula see below for recipe

  • 4 portions saffron potatoes see below for recipe

  • 4 ripe tomatoes skinned, seeded and cut into petals

  • 100 g kalamata olives

  • 1 bunch coriander washed and picked

  • 1 bunch parsley washed, picked and sliced

  • 8 tablespoons tomatoes & chilli salsa see below for recipe

  • 1 lemon zest in lond strands

  • 150 ml extra virgin olive oil

  • Tomato Coulis

  • 60 g mire poix

  • 60 g leeks

  • 60 g carrots

  • 250 ml chicken stock

  • 3 g dried tarragon

  • 150 g tomatoes trimmings or spaghetti sauce

  • 60 g fennels

  • 60 g onions

  • 100 g speck

  • 1 dash pernod

  • 1 dash dry vermouth

  • Chermoula

  • onion pureed

  • 3 cloves garlic

  • 4 red chilli's

  • 4 teaspoons paprika

  • 4 saffron threads

  • 2 tablespoons ground cumin

  • 1 tablespoon ground coriander

  • 1 lemon zest

  • 1 tablespoon lemongrass

  • 4 tablespoons fresh coriander leaves and parsley pureed

  • 250 ml olive oil

  • salt & pepper

  • Saffron Potatoes

  • 1 kg approx potato small chat

  • 1 g saffron pistils

  • Salsa

  • 4 roma tomatoes

  • 10 g garlic

  • extra virgin olive oil

  • 20 g shallots

  • 0.5 red chilli

  • salt & pepper

Method

  • 1.

    Take the reef fish (Russell used snapper) and cut into four equal portions.

  • 2.

    In a bowl, add the chermoula to the fish, season with sea salt and white pepper and marinate for at least two hours in the refrigerator

  • 3.

    Prepare the rest of the ingredients.

  • 4.

    When fish is ready, heat a little olive oil in a very hot pan and add the fillets.

  • 5.

    The fish should colour easily so take care not to burn.

  • 6.

    Take the fish out of the pan (uncooked), place on a tray and finish cooking in the oven.

  • 7.

    In the meantime heat the tomato coulis without boiling and keep hot.

  • 8.

    Take the hot saffron potatoes and place in a bowl, break up coarsely with a fork then add the olives, tomato petals and the sliced parsley - drizzle generously with olive oil.

  • 9.

    Take four hot plates and place the potato mixture in the middle of the plates.

  • 10.

    Pour the spiced tomato coulis around the potato mixture and reserve the excess.

  • 11.

    Place the cooked fish on top of the potato mixture and spoon the tomato and chilli salsa on top.

  • 12.

    Garnish with coriander and lemon zest.

  • 13.

    Serve immediately.

  • Tomato Coulis:

  • 1.

    Melt some butter in a hot pan.

  • 2.

    Add fennel, carrot, onions, pernod and vermouth.

  • 3.

    Cook until alcohol has reduced.

  • 4.

    Add spec, dried tarragon, tomatoes and chicken stock.

  • 5.

    Bring to boil and simmer for half an hour.

  • 6.

    Sieve.

  • Chermoula:

  • 1.

    Pound all the ingredients together to form a fairly wet marinade which can be adjusted be adding a little extra oil.

  • 2.

    Can be used on meat or fish.

  • Saffron Potatoes:

  • 1.

    Boil potatoes with saffron threads and season with rock salt

  • Salsa:

  • 1.

    Blend all ingredients to form a chunky salsa.

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