A Neil Perry recipe from Womens Weekly Christmas page 93
Serves 8
2kg whole snapper
Sea salt
Extra virgin olive oil
Preserved lemon dressing
1 1/2 preserved lemons
1 clove garlic, peeled
1/2 cup extra virgin olive oil
1/2 cup lemon juice
Sea salt and freshly ground black pepper
Aioli
2 egg yolks
2 cloves garlic
1 cup extra virgin oil
1 1/2 tbs lemon juice
Pinch salt and freshly ground white pepper
Preheat oven to 200*.
Preserved Lemon Dressing: quarter persevered lemons, remove Pith and chop skin finely. Crush garlic. Add a little oil, lemon juice, persevered lemon and tiny pinch of s&p.
Score snapper diagonally on both sides. Season well with sea salt and splash with oil. Place snapper in roasting tray and roast for 30min.
Aioli: Meanwhile, whisk egg yolks for 1 min or till fluffy. Add garlic and whisk through. Slowly drizzle in oil to incorporate. As an emulsion starts, keep drizzling oil until is mayonnaise like. Whisk in lemon juice and s&p.
When fish is opaque when tested, remove fish from oven and transfer to platter. Pour persevered lemon dressing liberally over top.
Serve snapper with blanched white asparagus and Aioli.
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