Main · Season 10

Pistachio Crusted Snapper with Crispy Potatoes

Name: Pistachio Crusted Snapper with Crispy Potatoes
Yield: 4
Ingredients: 1 tbsp finely chopped dill; 20g capers, roughly chopped; 5 tbsp sour cream; 20ml lemon juice; salt, to taste; 4 115g small potatoes, peeled; 100g unsalted butter; 4 sprigs fresh thyme; 100ml chicken stock; salt and pepper, to taste; 250ml grapeseed oil; 1 medium potato; salt, to taste; 24 truss cherry tomatoes; 3 tbsp unsalted butter; 4 sprigs fresh thyme; salt, to taste; 4 150g snapper fillet; 100g pistachios, toasted; 4 tbsp panko crumb; 40g unsalted butter; 3 Java long peppers; 1 tsp salt; 1 tbsp olive oil; dill leaves, to garnish

Sashi Cheliah

Contestant · 09 Jul 2018

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Dill and Caper Sauce

1 tbspfinely chopped dill

20gcapers, roughly chopped

5 tbspsour cream

20mllemon juice

salt, to taste

Potato Fondant

4115g small potatoes, peeled

100gunsalted butter

4sprigs fresh thyme

100mlchicken stock

salt and pepper, to taste

Crispy Potato

250mlgrapeseed oil

1medium potato

salt, to taste

Baked Cherry Tomatoes

24truss cherry tomatoes

3 tbspunsalted butter

4 sprigsfresh thyme

salt, to taste

Pistachio Crumbed Fish

4150g snapper fillet

100gpistachios, toasted

4 tbsppanko crumb

40gunsalted butter

3Java long peppers

1 tspsalt

1 tbspolive oil

dill leaves, to garnish

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

FishPotatoThymePepperCapersSaltOlive OilPistachioGrapeseed OilChicken StockSour CreamDillCherry TomatoesPanko CrumbsUnsalted ButterSnapperLemon JuiceTruss TomatoesSeafoodDinnerLunchMain

Recipe by Sashi Cheliah, Season 10. Originally published by Network 10 on 09 Jul 2018.

Original on 10 Play ↗