Poached baby snapper fillets with ricotta, scallop and macadamia

Poached baby snapper fillets with ricotta, scallop and macadamia

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

This recipe features our take on a classic fish velouté. Veloutés have sadly gone out of fashion; they have been replaced by foams and airs. This recipe is made with olive oil instead of flour and butter and is quite different. Give it a go, it is a perfect base for a soup as well.

Ingredients

Quantity Ingredient
150g scallops, roe removed, cleaned
salt
2 egg whites
50g macadamia nuts, crushed
50g ricotta
50ml pouring cream
1 tbsp flat-leaf parsley, chopped
8 80-100 g boneless baby snapper fillets
500ml Fish and olive oil velouté, heated
baby shoots, to garnish

Method

  1. Chill the bowl of a food processor in the freezer so it is very cold (you don’t want the scallop meat to get warm at all or the mix will split and be grainy). Place the scallops and a pinch of salt into the food processor and process on high speed until smooth. Scrape down the sides of the bowl a few times to make sure it is evenly combined. Add the egg whites and blend to incorporate. Transfer to a mixing bowl and stir through the macadamias, ricotta and cream. Add the parsley and season with salt.
  2. Wipe down a clean work surface with a damp cloth and place a layer of plastic wrap on top, about 50 cm long. Place another layer on top of the first.
  3. Put one snapper fillet, skin side down, on the plastic wrap and spread 2–3 tablespoons of the scallop and ricotta mixture evenly along the fillet. Place another fillet on top of this and roll into a cylinder. Tie each end of the plastic wrap, ensuring the barrel of fish is tight. Repeat with some more plastic wrap and the remaining fillets to make four fish parcels. (It will take some practice to get these into a nice-looking cylinder shape – don’t stress too much about how it looks, it will taste delicious regardless.)
  4. Bring a large saucepan of water to the boil. Lower the fish parcels into the water, then turn off the heat Allow the fish to sit in the liquid and poach for about 20 minutes.
  5. To serve, slice one end of the plastic wrap and remove the fish. Serve on the fish and olive oil velouté, garnished with baby shoots.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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