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
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