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Saturday, October 8, 2011

Snapper carpaccio with orange segments

Perfect entree for the spring season - it is sure to wow your guests.
Recipe by Richard Ptacnik from Otto ristorante - Woolloomooloo.

1 bulb fennel
1kg snapper fillet, skin off
1 punnet baby parsley 
1 punnet red radish cress
1 bunch chives, finely chopped
1/2 bunch dill, pickled
4 oranges, segmented
200g salmon roe
1 punnet edible flowers
pink salt flakes to taste (alternative white sea salt)

Citrus and Chardonnay dressing

2 teaspoons Chardonnay vinegar
2 teaspoons strained freshly squeezed orange juice
1 table spoon extra virgin olive oil
salt flakes to taste

To make citrus and Chardonnay dressing:

Whisk all ingredients together. Thinly shave fennel and place in icy water to prevent discolouring.

To make snapper carpaccio:
Cut pin bones and blood line out  of snapper by cutting straight down the centre of the fish either side of the bones.
Slice into 1cm thick pieces, then separate bunches of 4 pieces. Place pieces stacked diagonally on top of one another between two layers of 'go-between'** paper on a chopping paper). Pound gently with a kitchen mallet to achieve an even thing slice should be as circular as you can make it. Using a smaller plate as a guide, trim into a circular shape just smaller than the serving plates. The carpaccio slices should be 2mm in thickness. Remove top sheet of 'go between' paper and turn over onto a serving plate then remove the other piece of 'go-between' paper.
Drizzle citrus and Chardonnay dressing over the fish and sprinkle with salt. Sprinkle chives over the top and place orange segments and salmon roe around the fish. Scatter baby parsley, red radish leaves, dill and shaved fennel over the fish and top with edible flowers to decorate.

Note: "Go-Between" paper comes in the same packaging as cling wrap or foil and can be found in your supermarket.


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