Snapper with walnut crust and citrus–pomegranate syrup

Snapper with walnut crust and citrus–pomegranate syrup

Sinagrída may cróusta karídia kai lemóni ródi sirópi

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

This is my version of another of the lovely dishes we enjoyed for our finale at the Aldemar restaurant.

Ingredients

Quantity Ingredient
2 tablespoons extra-virgin olive oil
4 small or 8 medium snapper fillets
rocket leaves, to serve

Walnut crust

Quantity Ingredient
1/2 cup chopped walnuts
1 slice good-quality white sourdough bread
1/4 cup grated graviera cheese or pecorino
30g cold butter, cut into small cubes

Citrus–pomegranate syrup

Quantity Ingredient
1 cup fresh orange juice, (about 3 oranges)
2/3 cup fresh grapefruit juice
200ml fresh pomegranate juice, (see Lyndey’s note)
1/3 cup sugar

Method

  1. To make the syrup, place the orange juice, grapefruit juice, pomegranate juice and sugar in a small saucepan, bring to the boil, then reduce the heat and simmer until the mixture is reduced to about 3/4 cup and is syrupy.
  2. Meanwhile, to make the crust, process the walnuts and bread into crumbs with a food processor or blender. Add the graviera and butter and season with salt and freshly ground black pepper. Pulse for a further 30 seconds – do not allow it to turn to paste. Make sure the crust is well seasoned.
  3. To cook the fish, preheat an oven grill to hot. Heat a large ovenproof frying pan over a medium–high heat, add the oil, heat, then add the snapper fillets, skin side down. Cook for 1 minute, then turn and cook for a further 2 minutes.
  4. Top the fillets evenly with the crust. Place the pan under the preheated grill for 3 minutes, or until the fillets are just cooked and the crust is golden.
  5. Serve the fish with the rocket leaves. Drizzle with the citrus–pomegranate syrup.

Lyndey’s note

  • To make fresh pomegranate juice, cut the pomegranate in half. Place the halves in a large bowl of water for a few minutes, and then pull the pieces apart as you hold them under the water. Working under the water, use a small spoon to scoop the arils from the white pith. Discard the zest and pith, and then drain. Dry the arils on paper towels. Then blend or process to get the juice, strain before using. Pomegranate juice stains, so take care.

    Rather than using fresh pomegranate juice, you can substitute it in the sauce with grapefruit or orange juice, and add pomegranate molasses to taste. As pomegranate molasses is a concentrated syrup, you shouldn’t need to use much.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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