Recipe

Fillet of snapper with root vegetable slaw

Cooking the fish next to the bay leaves will infuse it with flavour. You could also use citrus-scented kaffir lime leaves for an Asian flavour and continue the theme to the coleslaw by swapping pecans with peanuts, lemon juice with lime juice and parsley with coriander.

Dec 31, 2010 1:00pm
  • 10 mins cooking
  • Serves 4
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Ingredients

Fillet of snapper with root vegetable slaw
  • 1/2 celeriac (celery root) (300g), peeled
  • 1 red apple (150g), unpeeled
  • 1 carrot (120g), unpeeled
  • 250 gram (8 ounces) savoy cabbage, shredded finely
  • 2/3 cup finely chopped fresh chives
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/3 cup (40g) pecans, roasted, chopped coarsely
  • 1/3 cup (80ml) buttermilk
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 teaspoon lemon juice
  • 1 kilogram (2 pounds) thick snapper fillets, skinned, trimmed
  • 24 large_piece fresh bay leaves
  • 1 tablespoon olive oil
  • 1 lemon (140g), cut into wedges

Method

Fillet of snapper with root vegetable slaw
  • 1
    To make the slaw, use a mandoline or V-slicer, and slice celeriac, apple and carrot into matchsticks. Place sliced vegetables in a large bowl with cabbage, herbs and nuts. Add combined buttermilk, extra virgin olive oil and juice, then season; toss gently to combine.
  • 2
    Slice the snapper into 16 even pieces (about 5cm/2 inches each) avoiding any bones. Thread 3 bay leaves and 2 pieces of snapper alternately onto each skewer. Brush snapper with olive oil; season.
  • 3
    Place the skewers on a heated grill plate (or grill or barbecue) over medium heat for 2 minutes each side or until just cooked through.
  • 4
    Serve the skewers with slaw and lemon wedges.

Notes

You will need to soak 8 bamboo skewers in water for about an hour before you start this recipe to prevent them from burning during the cooking process. Leftover slaw will keep well for up to 2 days in the fridge.

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