Snapper with Toasted Walnut Crumble and Yoghurt Relish

Name: Snapper with Toasted Walnut Crumble and Yoghurt Relish
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 20 ml lemon juice; 1 tablespoon chopped coriander leaves; 1 small green chilli, chopped; 6 tablespoons steamed organic brown rice; 2 tablespoons chopped mint leaves; 1 tablespoon dill fronds; ½ teaspoon freshly ground black pepper; toasted walnut crumble (from above); 20 ml pomegranate juice; sea salt flakes, pepper; 60 grams unsalted butter, diced; 6 x 80 grams snapper fillets cut from centre of a larger 800-gram fillet, skin removed; 6 teaspoons extra virgin olive oil; 3 tablespoons pomegranate seeds; 10 ml pomegranate molasses; 200 grams Meredith sheep’s milk yoghurt, drained; 1 tablespoon chopped dill; 3 tablespoons parsley chiffonnade; 1 tablespoon chopped tarragon; 1 small fennel bulb, shaved; 100 grams shelled walnuts, roughly chopped; 100 grams sourdough breadcrumbs; 2 tablespoon parsley chiffonnade (parsley that has been cut into long, thin strips); 1 teaspoon lime juice; 1 teaspoon minced ginger; 1 teaspoon sea salt flakes; 1 red shallot, diced; ½ small cucumber, seeds removed, cut into matchsticks; ½ teaspoon sea salt flakes; 150 ml extra virgin olive oil

Preparation info

Serves
6

Difficulty
Medium
Ready in
40 min

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

Christine Manfield’s food packs a serious flavour punch and this dish is no exception. The white flaky flesh of sous vide cooked snapper is complemented by a toasted crust of herbs and nuts, and offset by a sweet and sour salad. The yoghurt relish has Christine’s signature touch of Asian flavours.