THIS week we fin­ish off our se­ries of bril­liant dishes by look­ing at some favourites. Our thanks to all the eater­ies who told us their se­crets.

Flam­ing snap­per lasagne Danielle Crees Finz Crispy skin salmon Troy Dibben Jack High Bistro

Port Douglas & Mossman Gazette - - FRONT PAGE -

Lasagne: 1 snap­per fil­let 3 as­para­gus spears 100g spinach 1 small zuc­chini 10g shaved parme­san 3 lasagne sheets Basil pesto: 2 cups basil leaves 60g parme­san 5tbsp olive oil 40g pine nuts 10ml red wine vine­gar Saf­fron veloute: 200ml hot fish stock 1g saf­fron threads 20g melted but­ter 20g plain flour Slice snap­per into one-third sec­tions and grill with oil, salt and pep­per. Char-grill as­para­gus spears sliced in half, cook spinach lightly in gar­lic oil, thinly slice and char-grill zuc­chini, cook lasagne sheets al dente in salted wa­ter. For basil pesto, com­bine all in­gre­di­ents in a blender and add salt and pep­per to taste. For saf­fron veloute, com­bine but­ter and flour in a small pot to make a roux. Cook un­til lightly golden, add fish stock to the roux with the saf­fron threads and cook un­til de­sired con­sis­tency, coat­ing the back of a spoon. To build lasagne, place one lasagne sheet smeared with basil pesto, spinach, parme­san, as­para­gus, zuc­chini and snap­per on each layer. Top with more parme­san and pour some veloute over the stack. Fin­ish with cherry toma­toes and a driz­zle of bal­samic re­duced 50/ 50 with su­gar to syrupy con­sis­tency in a pan. Boil and mash cele­riac and po­tato and sea­son with salt and pep­per and a knob of but­ter. Roast and grate beetroot. Re­duce the bal­samic vine­gar and add beetroot with cracked pep­per. Heat a pan and sear salmon skin down un­til crispy. Turn and sear the other side for about two min­utes. Serve with fresh green leaf and fen­nel tomato salad. Serves one.

Inge­di­ents: 200g At­lantic salmon cut­let 200g mashed cele­riac 1 large beetroot 100ml bal­samic vine­gar 1 large po­tato

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