Tango Tamure (Snapper) and Urenika Potatoes
(Serves 3 – 4)
- Whole Snapper (Tamure)
- 6 or so baby carrots (lightly peeled)
- 4 - 8 florets of broccoli
- ½ dozen Urenika Potatoes – medium size
- 3 - 4 baby beets (Beetroot)
- Handful sage leaves – remove from stalks
- 2 Tbsp Extra Virgin Olive Oil (for the sage)
- Flaky sea salt
- Favourite special Extra Virgin Olive Oil to drizzle over completed dish
Whole Baked Snapper (Tamure)
Take one gutted & de-gilled snapper, leave the scales on, and rinse under cold water.
Lightly oil an oven tray to prevent sticking.
Add baby carrots (lightly peeled), unpeeled and quartered baby beets, unpeeled & sliced lengthwise urenika potatoes and the whole fish.
Put uncovered into moderate oven 170°C for approximately 20 – 30 minutes depending on the size of fish.
Once cooked, remove tray from oven and rest on bench for five minutes.
Heat 2 Tbsp extra virgin olive oil in pan and add a handful of sage to crisp up – this will only take a minute or two.
Cut florets of broccoli and blanch quickly for two minutes in boiling water, then plunge into iced water for about thirty seconds to retain colour and firmness.
From the tail end of the fish, peel skin off flesh – the skin and scales will lift easily.
Slice fish (across) and place on top of plated vegetables, sprinkle crispy sage over the fish. Drizzle with your favourite extra virgin olive oil – I use ‘Olivenz’ from the Canterbury region. The beet juices mixed with the golden extra virgin olive oil gives the dish a pretty pink hue on serving.
Season with flaky salt and freshly ground pepper.
John Hawkesby’s wine suggestion
- Lawsons Dry Hills 2006
- Montana South Island 2007
- Artisan Landmark Vineyard 2006
- Esk Valley Black Label Verdelho 2006