Spasifik Issue No.14 May/June 2006

Panfried Snapper fillet on Rarotongan Potato Salad with a Mango and Pawpaw Salsa on a Lychee Beurre Blanc 

Panfried Snapper Fillet

2 x 200-240gm snapper fillets, skin on

4 Tablespoons olive oil

salt & pepper

zest of 1 lemon

  • Place the fillet in a shallow dish, pour over the olive oil and add the rest of the ingredients.  Cover and refrigerate for about 30 minutes.

Pawpaw and Mango Salsa

1/4 of a medium pawpaw, peeled and deseeded

2 large mangoes

zest and juice of 1 lime

1 Tablespoon fish sauce

2 Tablespoons brown sugar

1 Tablespoon white wine vinegar

1 Tablespoon roughly chopped fresh coriander leaves

  • Dice the mango and pawpaw, place in a shallow dish, add the rest of the ingredients, stir thoroughly, refrigerate

Beurre Blanc (Butter Sauce)

200 gm softened butter (not melted)

1 cup white wine

juice of 1 lemon

bay leaf

4 black peppercorns

1/2 the juice from a small tin of lychee (the lychee will be used for presentation)

  • Place al of the ingredients - apart from the butter, into a saucepan and bring to the boil
  • Keep it boiling untilthe liquid is a 1/3 of its original size
  • Strain the liquid into a cup and discard the peppercorns and bay leaf
  •  Return the liquid to the saucepan and return to the heat
  • Turn the heat down to a very low setting
  • Whisk in the butter a teaspoon at a time, turning the heat off after 2-3 teaspoon of butter have gone in
  • Keep in a warm place

Rarotongan Potato Salad

4 large potatoes, boiled then peeled

1 small onion, peeled and diced finely

1 clove of garlic, crushed

1/2 cup of mixed veges (ie. Watties)

2 teaspoon of diced tinned beetroot

2 boiled eggs, grated

1/2 cup of mayonaise of your choice ("Best Foods" was our choice)

salt and pepper

  • Dice potatoes into 2cm cubes and place into a large bowl. 
  • Add the rest of the ingredients and stir thoroughly
  • Adjust seasoning to taste