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Nobilo Family

SEARED SNAPPER

The crispy skin of the snapper gives a wonderful texture and nutritious balance to this dish. The perfume of the saffron cooked with the mussels tastes magnificent with the fresh acidity found in the Nobilo Marlborough Sauvignon Blanc.


DESCRIPTION

Nobilo Marlborough IconSauvignon Blanc Seared snapper & mussels, crushed herb potatoes, yellow pepper & scallopini, saffron mussel broth.

CRUSHED HERB POTATOES

2 medium size potatoes

3 Tbsp extra virgin olive oil

2 tsp each of finely sliced chives, chervil, basil, parsley and dill

Sea salt & freshly ground white pepper


SAFFRON MUSSEL BROTH

2 sliced shallots

2 garlic cloves sliced

1 Tbsp olive oil

12 mussels

20 threads saffron

100ml white wine

100ml cream

100ml milk


YELLOW PEPPER & SCALLOPINI

1 large sliced yellow pepper

6 sliced baby onions

2 Tbsp olive oil

6 small sliced scallopini

Sea salt


THE SNAPPER

6 x 40g skin-on snapper fillets

Sea salt

3 Tbsp clarified butter

CRUSHED HERB POTATOES

Boil potatoes until cooked, drain 90% of the cooking liquid.


Cover and keep hot until ready to serve.


Add olive oil, herbs, seasonings and lightly crush with a fork.


SAFFRON MUSSEL BROTH

Gently fry the shallots and garlic in olive oil then add mussels, saffron and white wine.


Turn up heat to high, cover with a lid, once mussels open remove with tongs.


When cool remove mussel meat, trim off beard, and remove the mussel tongue.


Reduce liquor to 100ml then add cream and milk, reduce by half, strain.


When ready to serve reheat gently then foam up with a stick blender.


YELLOW PEPPER & SCALLOPINI

Gently fry the yellow pepper and onions in oil and salt.


Cook on a very low heat and stir from time to time.


Once cooked add the scallopini and serve immediately.


THE SNAPPER

Season snapper with salt then fry skin side down in a hot pan until golden and crisp, flip over to finish the cooking.


Arrange the potatoes in a ring in the centre of the plate with the yellow capsicum, scallopini and mussel.


Place the snapper on top then serve the saffron mussel broth foamed around.

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