Snapper with Citrus Risotto and Beetroot Lentil Salad
Snapper with Citrus Risotto and Beetroot Lentil Salad
We prefer to cook fish with the skin on where possible. It protects the flesh, has great nutrients and
is delicious when it’s crisped in a frypan.
Serves 6
Preparation time: 2 hours
Risotto
1 onion, finely diced
1 teaspoon garlic, crushed
100 g (3½ oz) butter
250 g (9 oz) Arborio rice
salt and pepper to taste
750 ml (25 fl oz) fish stock
150 g (5 oz) Parmesan cheese, shaved
zest of 3 limes
2 teaspoons lemon juice
Salad
250 g (9 oz) baby beets
250 g (9 oz) puy lentils
150 ml (5 fl oz) Citrus Vinaigrette
(p. 136)
sprig of fresh tarragon, finely chopped
Snapper
6 medium fillets of snapper
2 tablespoons oil (or clarified butter)
pinch flaky sea salt
micro salad greens, to garnish
Method
•• To make the risotto , fry the onions and garlic in butter
ensuring they don’t brown. Add the Arborio rice and
continue to fry without the onions colouring. Add a pinch
of salt and pepper.
•• Heat the fish stock in a separate pan and when hot add
250 ml ( 8 fl oz) to the rice, stirring continuously until the
liquid has absorbed. Repeat this step with another 250
ml (8 fl oz) of stock, stirring until all the liquid has been
absorbed.
•• Add the remaining stock and stir. The rice should be
plump, but still al dente. Transfer the contents to a clean
dish and add shaved Parmesan and zest of three limes.
•• Stir the mixture and set aside to allow to cool. Cover and
chill in the refrigerator for a couple of hours.
•• Preheat oven to 200°C (400°F).
•• Remove risotto from the refrigerator and form into 150 g
patties.
•• Place on a non-stick oven tray and bake at until crisp and
golden.
•• To make the salad, boil the baby beets until tender.
Remove the skins and cut into cubes (with gloves to stop
staining).
•• Cook the lentils in plenty of salted water until softened,
but still nutty in texture. Discard excess liquid.
•• Add the vinaigrette to the lentils while still hot as they will
absorb the dressing more easily. Add cubed beetroot and
chopped tarragon.
•• Score the snapper skin by pinching the fish firmly and
moving a sharp knife across it. Be careful not to cut the
flesh too deeply. This prevents the fillet from curling during cooking and will ensure it’s cooked more
evenly.
•• Heat oil in a heavy-based frypan. Season the fish thoroughly with a generous pinch of sea salt and
place skin down into a hot frypan. Reduce the heat immediately to avoid the skin from burning.
Once the skin is crisp, turn the fish and continue cooking: be careful not to overcook. Allow a couple
of minutes each side as the fish will continue cooking even when removed from the pan.
•• To serve, place the snapper on top of the risotto patties and add generous spoonfuls of the salad.
Garnish with a handful of micro greens.
