Thyme Roasted Nectarines and Salami by Jessica Elliott Dennison
"The stone fruits need a few minutes to caramelise in a hot oven, but really this is a very simple, ...
1 tsp salt (or to taste)
1 tsp black pepper (or to taste)
1 clove garlic, sliced
150mL canola oil
2 snapper fillets, skin on
200g baby green peas
50g brown onions, small diced
6 sage leaves
50g unsalted butter
20g chives, small diced
1 white part of a leek, thinly sliced
2 tsp Ultimate Seasoning from Caleb Specialities (or 1 tsp Moroccan spice mix)
Splash of dry white wine
Drizzle of olive oil to serve
Score the skin of the snapper, rub with oil and salt.
Heat a pan on high heat, add oil. Make sure the pan is extremely hot as this prevents the fish or meat from sticking to it.
Gently drop in the snapper fillets, skin down into the hot pan. Add sage and season with salt, sear for 2 minutes.
Take the fish from the pan and transfer to a tray with baking paper. Bake in the oven for 4 minutes at 180 C.
In a different pan on a medium heat, add butter, garlic and onions. Sweat for about 2 minutes.
Add bacon and cook for another 2 minutes. Deglaze with a splash of wine and cook out for an extra 2 minutes.
Add peas and Ultimate seasoning or Moroccan spice mix, salt and pepper. Cook for 2 minutes, take off the heat and cover with a lid.
Drop slice leeks into hot oil at 170 C and fry for about 4 minutes, or until golden and crispy.
Remove leek and let the oil drip off.
Place bacon and green peas onto a plate, top with crispy skin snapper and garnish with leeks and sprinkle of chives. Add a side of lemon.
Recipe provided by Caleb Restaurant & Bar