Roasted snapper with Romesco, pickled vegetable and ricotta salad and a pink grapefruit Hollandaise - Mark Southon by Thermomix in Australia. A Thermomix <sup>®</sup> recipe in the category Main dishes - fish on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Roasted snapper with Romesco, pickled vegetable and ricotta salad and a pink grapefruit Hollandaise - Mark Southon

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Ingredients

4 portion(s)

Romesco

350 g jar of roasted red peppers
1 garlic clove
2 tsp tomato puree
2 tsp sherry vinegar
140 g blanched almonds
1 tsp smoked paprika
1 tsp cayenne pepper
90 g extra virgin olive oil

Hollandaise

3 tsp white wine
1 sprig fresh thyme, leaves only
3 tsp white wine vinegar
1 pink grapefruit, zested and juiced
4 egg yolks
140 g butter, chilled and diced
salt, to season
lemon juice, to season

Assembly

50 g raspberry vinegar
30 g sugar
2 baby red onions, sliced
1 fennel bulb
lemon juice, for sprinkling
salt , to taste
olive oil, for sprinkling
fresh dill
1 pink grapefruit, segmented, reserving juice
100 g buffalo ricotta
4 snapper fillets, skin on (approx. 160 g each)

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6
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Easy Quick Dinner Lunch Supper Everyday Main course Fish dish

Recipe's preparation

Romesco

Place all Romesco ingredients, except olive oil, into mixing bowl and blend 30 sec/speed 3.

Add oil and blend 60 sec/speed 5, until smooth but slightly textured. Season to your liking. Transfer into a bowl and set aside. Clean and dry mixing bowl.

Hollandaise

Place wine, thyme, vinegar, grapefruit zest and juice into a small saucepan and reduce on the stove top by half. Using a fine mesh sieve strain mixture into a jug.

Place reserved mixture, egg yolks and butter into mixing bowl and cook 9 min/80°C/speed 2.5, until thick. Season with salt and lemon juice.

Assembly

In a small saucepan heat raspberry vinegar and sugar together until dissolved, then pour over sliced baby onions to pickle. Set aside to cool.

Slice fennel and dress with lemon juice, salt and olive oil. Add dill, grapefruit segments and reserved pickled onions. Arrange on plate and top with pieces of ricotta.

Pan fry fish fillets in a medium/hot non-stick frying pan skin side down, until golden and crisp, 4-5 minutes. Then flip fish and cook for a further 30 seconds. Add a knob of butter and a splash of reserved grapefruit juice and reduce slightly to a glaze. Remove fish and place next to salad.

Garnish dish with reserved Romesco and Hollandaise sauces.

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Tip

Depending on the thickness of your fish, you may need to place it into a hot oven for 2-3 minutes to cook.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.