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Snapper & Asparagus Waffles


  • Method

  • Snapper Fillets

  • Olive Oil

  • Chopped fresh Thyme

  • French shallot

  • Sweet potato

  • asparagus

  • Butter

  • Salt

  • Pepper

  • Hollandaise Sauce


  • To Serve:

  • 1.

    Put down some fresh asparagus on a clean white plate.

  • 2.

    The asparagus should have been blanched and tossed in a little bit of butter, salt and pepper.

  • 3.

    Then put a layer of sweet potato on top.

  • 4.

    On top of this put two pieces of the fish, then hollandaise sauce.

  • 5.

    Next put a layer of sweet potato, another layer of asparagus, a layer of sweet potato, a layer of fish, some more hollandaise sauce and

  • 6.

    Finally a layer of sweet potato and then some garnish.

  • Method:

  • 1.

    Put a fine brush of olive oil over the top of the snapper.

  • 2.

    As snapper is a white, very fine textured fish, you don't need too much oil as the fish will become very oily to taste.

  • 3.

    Sprinkle with some freshly chopped thyme and with little French eschallots, which are the tiny brown onions very finely chopped.

  • 4.

    Put the fish into the oven at 180°C to 200°C for about 5/6 minutes.

  • 5.

    Next, cut some sweet potato into fairly even pieces to be used as the layer between the snapper and the asparagus.

  • 6.

    Also cut them fairly thin as you want them to crisp up.

  • 7.

    Then cook them exactly the same way as you would French fries.

  • 8.

    Take the fish out of the oven when it is still a little opaque in the centre.

  • 9.

    Any longer than this and it will be overcooked.

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