Snapper, brandade and red capsicum
You can also serve brandade on grilled sourdough with a soft-boiled egg and chopped parsley for lunch.
Photo: Marina Oliphant
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- 200g blue-eye trevalla
- 150g table salt
- 200ml milk
- 4 garlic cloves, squashed
- 1 tsp peppercorns
- 3 sprigs thyme
- 1 bay leaf
- 100g potato, steamed and peeled
- 50ml extra virgin olive oil, and a little more for dressing
- Salt and pepper
- Vegetable oil
- 4 x 180g snapper fillets, pin boned, skin on
- 2 red capsicums, roasted, peeled and cut into strips
- 1/4 cup flat-leaf parsley leaves
To make the brandade, toss trevalla in salt and leave in the fridge overnight. Rinse well and place in a saucepan. Add milk, garlic, peppercorns, thyme and bay leaf. Bring to a simmer for five minutes. Turn trevalla over and remove from the heat.
When cool enough to handle, take fish from milk and flake. Place in a food processor and add potato and olive oil. Pulse until mix just comes together. Season with salt and pepper and keep brandade warm.
Heat a little vegetable oil in a non-stick frying pan. Add seasoned snapper skin-side down and fry on a medium heat until skin is golden, about five minutes. Turn over and cook for one minute or until snapper is just cooked through.
Serve with a large spoonful of brandade, capsicum and parsley. Dress with a little extra virgin olive oil.