Crisp Skin Snapper over White Beans in Housewife Stock with Lemon, Parsley and Toasted Walnut Dressing

11:01 pm on 29 May 2006

(Serves 6)

Ingredients

  • 6 x 200 g snapper fillets
  • 75 ml extra-virgin olive oil
  • 500 g cannellini beans (canned)

Housewife Stock

  • 2 litres pasta water
  • 2 sprigs sage
  • 1 sprig thyme
  • 1 sprig basil
  • 50 g piece parmesan rind
  • 200 g piece panchetta
  • 100 g piece of onion
  • 2 cloves garlic
  • 50 ml extra-virgin olive oil
  • Salt and freshly milled pepper

Lemon, Parsley and Toasted Walnut Dressing

  • 1 lemon - skin finely chopped and juice
  • 150 ml fresh extra-virgin olive oil
  • 3 tomatoes peeled, seeded and diced
  • 2 tbsp flat-leaf parsley, coarsley chopped
  • 3 tbsp toated walnut halves, coarsley chopped
  • Freshly milled pepper and salt to taste

Method

Housewife Stock

Combine all the ingredients, bring to the boil and simmer for 30 minutes.

Pass the stock through a fine sieve.

Lemon, Parsley and Toasted Walnut Dressing

For the dressing combine all the ingredients and season with salt and freshly milled Pepper.

Simmer the beans in the house wife stock for 8 to 10 minutes.

TO COMPLETE:

Season the fish with salt and freshly milled pepper, heat a little oil in a fry pan. Place the snapper skin side down and cook for 3 minutes until the skin is crisp.

Gently turn over and kiss the fish for 1 minute on the other side.

Spoon the beans into a bowl with a little of the stock, place the fish on the beans and spoon over the toasted walnut dressing.

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PINOT GRIS

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Porters

Mud House 05

From Nine To Noon

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