Grilled Snapper Fillet with Kumara Brandade & Saffron Foam
A recipe from New Zealand.
🇳🇿 New ZealandsnapperkumarabrandadesaffronfoamhighProteinseafoodfancyspecialheartHealthygrilled
Nutrition (per serving)
460Calories
46 gProtein
28 gCarbs
20 gFat
6 gSugar
950 mgSalt
Ingredients
- 800 g Snapper fillets (skin-on)
- 600 g Kumara (peeled)
- 200 g Salt cod (soaked overnight)
- 4 cloves Garlic (minced)
- 100 ml Olive oil
- 100 ml Cream
- generous pinch Saffron threads
- 200 ml Fish stock
- 1 tsp (for foam) Lecithin powder
- for garnish Fresh chives
Method
- Boil kumara and salt cod separately until tender. Blend together with garlic, half oil and cream until smooth brandade. Keep warm.
- For foam: heat stock with saffron, blend with lecithin until frothy. Keep warm.
- Score snapper skin, season. Grill skin-side down 4 min until crisp, flip 2–3 min until just cooked.
- Spoon brandade onto plates, place snapper on top, spoon saffron foam over. Garnish with chives – sophisticated NZ snapper with creamy kumara brandade and airy saffron foam.
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