
Angie Hong's Grilled Marinated Lamb Chops
With a little help from his Mum, Chef Dan Hong delves into his family recipe book to share his favou...
4 x 180g snapper fillets, skin off
400g cannellini bean puree
1 onion, diced
3 tsp fried capers
200mL Vernaccia white wine
200g butter
200g olives
2 sprigs of thyme
1 lemon
Micro herbs for garnish
Extra virgin olive oil
Salt to taste
Cannellini bean puree:
Sautee onion, add cooked white beans. Blend with lemon juice, salt and EVOO.
Snapper:
Place fish fillets in a non-stick pan, cook for 3 minutes on high heat. Add butter and thyme and place pan in the oven at 220 C for 5-8 minutes, depending on the size of the fillet.
Remove from oven, flip fillets over. Add olives and white wine to create a good emulsion between the white wine and butter, don’t burn it.
Plating:
Place cannellini bean puree on the plate, top with fish and sauce. Finish with micro herbs, fried capers and lemon zest.
Recipe provided by TERRA Catering
With a little help from his Mum, Chef Dan Hong delves into his family recipe book to share his favou...
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