In
an ideal world this dish would have used snapper
caught by the better half…. Sigh. But we
had to get it from a fish shop.
Snapper
is a very popular white fish in New Zealand – and relatively expensive
too. It is a type of Porgie fish – I had
to look that up in Wikipedia. In other
countries snapper is used as a name for a different fish species
altogether. All very confusing. This is an image showing what the snapper
looks like whole.
The
fish had been skinned and filleted.
First, I cooked a finely sliced leek in butter, wine, grated ginger and
a finely chopped clove of garlic. I
cooked it in the oven with a lid on the dish.
I
did an assortment of roasted vegetables.
Then
5 minutes before serving, I gently pan-fried the snapper fillets in a large fry
pan in butter (with a few drops of oil in it to stop the butter burning). I did the first side for 3 minutes and the
other for 2. I like to undercook fish
and let it finish itself off when it is waiting to be served.
I
guess some of you will be horrified by the use of butter – but it was delicious. And butter is a natural product.
Looks really good, think I might have to cook fish this week ;)thanks for the post.
ReplyDeleteIt looks wonderful! I love butter and agree about it be natural. That's a rule of mine. natural state. once man messes with it, it is no longer good for you or useful:)
ReplyDelete