Snapper in Sherry Sauce

 

SpotX Wild Foods Recipe from Faith Dixon
Prep:30 minutes Cook:20minutes Difficulty:2

Ingrediants:

  • 1 kilogram snapper fillets, boned
  • 1½ cups medium sherry
  • 2 tablespoons grated medium cheese
  • ½ cup Italian parsley, chopped
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • 1 cup fresh mushrooms, sliced
  • 1 tablespoon flour
  • 1½ cups cream
  • 1 tablespoon breadcrumbs
  • Paprika
  • Salt and pepper

Directions:

  • Season fillets with sea salt and ground pepper, to taste.
  • Arrange in a shallow ovenproof dish; sprinkle with parsley.
  • Melt butter in a saucepan, adding lemon juice and mushrooms.
  • Sauté for 5 minutes.
  • Blend in flour and slowly add cream; simmer and stir.
  • Add sherry and season, to taste.
  • Pour over fish, sprinkle with cheese, then breadcrumbs.
  • Add a little paprika, to colour.
  • Bake at 200°C for 20-25 minutes.
  • Ready when top is well browned and fish cooked through.
  

 

 

Snapper

From a culinary perspective, snapper is probably one of the most versatile species we have in our waters.
It is relatively easy to catch, readily available throughout the North Island and the top half of the South Island, and can be prepared in many ways. It’s as delicious as raw fish as it is smoked and good for almost everything in between.
Snapper has played an important part in our history. Known as ‘tamure’ to the Maori and ‘bream’ to the early European explorers and settlers, the humble snapper was a regular part of their diet, either eaten fresh, or else salted, dried or smoked.

 


 

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