Slow-cooked ruby snapper in extra virgin olive oil with asparagus and chardonnay vinegar (Serves 4)
720 g ruby snapper fillets, cut into 4 portions
150 ml extra virgin olive oil
2 large peeled foxton potatoes (or other potato suitable for mashing)
30 g butter
50 ml cream
salt, pepper and chopped chervil to taste
6 spears fresh asparagus, blanched and sliced
50 g kalamata olives pitted
1 sprig oregano (optional)
2 roma tomatoes, blanched, seeded, skin removed and sliced lengthways
1 clove garlic
cracked pepper and salt
chardonnay vinegar; basil leaves, crisp-fried in olive oil
Seal the ruby snapper in a hot pan until golden brown.
Place in an ovenproof dish with the extra virgin olive oil and cook at 40°C for 15 minutes.
Mash the potatoes, stir in butter, then slowly add cream.
Season to taste with salt, pepper and chervil.
In a non-stick pan, heat a little olive oil and sauté the asparagus, olives, garlic and, if desired, some oregano.
Season to taste with cracked pepper and salt, add the tomatoes and then warm through.
To serve, place mash in centre of plate and asparagus mix to one side.
Top with fish and drizzle with the chardonnay vinegar. Garnish with the fried basil.
Source: Australian Seafood Users Manual