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