Serves 4
PORTIONS
Ingredients
Pak choi and kaffir lime
30g onion
80g pak choi leaves
10g fresh horseradish
10cl whipping cream
1 tbsp sweet chilli chicken sauce
1 lemon
pinch kaffir lime zest
pinch salt and pepper
Sweet potato–ginger cream
12cl whipping cream
pinch of salt and pepper
15g fresh ginger
¼ bunch coriander
80g sweet potato
juice of ½ lemon
Vinaigrette
1 red onion, finely chopped
¼ bunch coriander, finely chopped
juice of 2 limes
15cl vanilla olive oil (mixture made from
olive oil with vanilla bean)
460g snapper fillet
Ingredients provided by:
Method
Pak choi and Kaffir lime
Mix all ingredients in a blender to get a smooth and homogeneous texture.
Sweet potato–ginger cream
Boil the sweet potato till soft in salted water and puree. Leave to cool.
Whip the cream with a whisk. Add salt and pepper.
Mix ginger and coriander in a blender.
Combine whipped cream, ginger/coriander mix and cooled sweet potato. Add the lemon juice.
Vinaigrette
Combine all ingredients.
Cut snapper in ½cm slices and marinate in the vinaigrette for 5 minutes.
Dress the plate.
On a large plate, place the marinated snapper in the middle, dress with a bit more of the vinaigrette. Decorate the plate with quenelles of the sweet potato ginger cream and finally the pak choy kaffir mixture.
Wine match: 2014 Equinox Waipara Valley Chardonnay
Aromas: Elegant white peach and a touch of smoky oak. Fresh and complex.
Palate: Powerful and weighty, yet retaining fresh acidity. The wine unfolds along the palate as you find the fruit, the spicy oak and the rich brioche.
This weighty Chardonnay will complement the creamy butternut squash and juicy seared prawns.
