• thumbnail image 1
Print to PDF

Print recipe

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



4 portion(s)


  • 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


  • 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


  • 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)
  • 6
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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!

Recipe's preparation

  1. Place all Romesco ingredients, except olive oil, into mixing bowl and blend 30 sec/speed 3.
  2. 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.
  3. Hollandaise
  4. 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.
  5. 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.
  6. Assembly
  7. In a small saucepan heat raspberry vinegar and sugar together until dissolved, then pour over sliced baby onions to pickle. Set aside to cool.
  8. 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.
  9. 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.
  10. Garnish dish with reserved Romesco and Hollandaise sauces.

Accessories you need

  • Spatula TM31
    Spatula TM31
    buy now
  • Measuring cup
    Measuring cup
    buy now


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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

Other users also liked...


Add a comment
  • There are no comments at the moment.