This series of dishes is designed to get you out of your comfort zone & try something new, and the home kitchen is the perfect place to have fun & experiment with new dishes. Vanilla has long been paired with seafood across Caribbean & European cuisines; today I’m bringing it home & pairing it with a beautiful piece of local Victorian Pink Snapper, but you can do it with any firm white flesh fish.
MAKES: Serves 4
PREPARATION: 20 minutes
COOKING: 5-10 minutes
INGREDIENTS:
4 portions of Pink Snapper, or firm white fish, with skin on
Salt flakes
Extra-virgin Olive Oil
VANILLA BUTTER:
1 vanilla bean, seeds scraped
250gr Salted Butter
BITTER LEAF SALAD:
1 radicchio, washed & trimmed
½ bunch baby endive, washed & trimmed
2 oranges, segmented, plus 1 for juicing
2 tbsp orange juice
4 tbsp extra virgin olive oil
Salt flakes
Cracked pepper
HOW:
1. First, make vanilla butter by softening butter slightly, then combine with scraped vanilla seeds. Mix well. Transfer butter onto double sheet of cling film, then carefully roll into a log and secure ends. Place in fridge or freezer until ready to serve. This can be done ahead of time.
2. To prepare fish, wipe skin dry with paper towel. Generously sprinkle skin with salt and set aside for at least 15 minutes, or up to 2 hours to allow salt to dry skin.
3. Meanwhile, to make the salad, place the radicchio, baby endive, and orange segments into large bowl. Make the vinaigrette dressing by putting the orange juice into a small bowl. Slowly pour in oil whilst continually whisking vigorously. Season with salt & pepper. Pour dressing over salad and toss to combined. Set aside.
4. To cook fish, first brush of excess salt & dry skin with paper towel. Season fish again with salt flakes. Heat heavy based frying pan over medium-high heat with 2-3 tbsp oil until hot. Cooking two pieces of fish at a time, place fish skin side down for 2-3 minutes on first side until skin is golden & crisp. Flip & cook for another 1 minute until fish is almost cooked through (the residual heat will continue to cook fish once removed from pan).
5. To serve, place fish on plate with small handful of salad. Unwrap vanilla butter & slice to 5-10mm thick. Place slice of butter on top of hot fish to dress it.
6. Enjoy.