• Background Image - Favourite Recipes | Drinking ARA wine at the Blue Cowboy, San Francisco

    Drinking ARA wine in New Zealand

  • Background Image - Favourite Recipes | Enjoying a cool glass of ARA Sauvignon Blanc in Hyde Park

    Enjoying a cool glass of ARA Sauvignon Blanc in Hyde Park.

Find the perfect meal and the perfect wine for any occasion.

Day Boat Snapper with Vanilla Fennel and Clam Espuma

As seen in this issue of Cuisine Magazine, Dine by Peter Gordon’s recipe day boat snapper matched with the award winning Ara Resolute Sauvignon Blanc 2011, available for you to create at home or try it first at Dine, by Peter Gordon, Auckland

Ingredients

Braised vanilla fennel

750ml                   Steamed clam juice

15ml                     Pastis spirit

1tsp                      Heilala vanilla paste

750gm                  Fennel bulb, cut in thin wedges

1Tbsp                   Marlborough sea salt flakes

Clam Espuma

250ml                   Fennel braising stock

250ml                   Cream

1gm                      Lecite (or lethicin)

Dish assembly

750ml                   Water or light fish stock

16                         Cloudy Bay diamond clams

2 fillets                  Snapper, scaled and skin on

1Tbsp                   Marlborough sea salt flakes

2Tbsp                   Olive oil

6 stems                Broccolini or slender stem broccoli,

                               blanched

Preparation

Braised vanilla fennel

In a saucepan, bring the clam juice, alcohol and vanilla to the boil.

Pre-heat the oven to 160oC

In a deep roasting pan, spray the base with oil, apply a sheet of non stick baking paper and arrange the wedges of fennel bulb over the paper.

Sprinkle over the salt.

Pour over the infused liquid, bring to a simmer on over the cook top and cover with a sheet of buttered non stick baking paper and tin foil. Place into the oven to braise for 45 minutes Strain the braising stock and keep to make the clam espuma.

Clam espuma

In a saucepan, bring the fennel stock and cream to the boil, reduce the heat to a simmer and reduce by a third. Using an immersion blender (stick blender), add the lecite and aerate the liquid to create stiff forming bubbles. The bubbles are scooped off and spooned over the dish on completion.

Dish assembly

In a steamer, place water/light fish stock into the bottom pan with any aromatic herbs, ginger and garlic you may have spare in the fridge. Whilst bringing this to a slow simmer, rinse the clams in cold water and place into the top perforated pan. Place the pan on top of the liquid, cover with a lid and steam open the clams, approx 3-5 minutes. Shell to get the clam meat.

Pour the clams onto a tray to cool down and strain the liquid through a fine sieve.

Cut small incisions into the skin of the snapper, this will stop the fish from shrinking in the pan Season the flesh with salt, place a piece of non stick paper into a cast iron pan, drizzle with olive oil, heat the pan, add the snapper skin side down, pressing down with a fish slice to flatten the fillet for 30 seconds. Turn heat down to medium and continue to cook until the skin is crispy.

In a pan, sauté the broccolini and clams On warmed plates, place the heated fennel, the snapper skin side up, scatter over the broccolini and clams, spoon over the clam espuma.

 

This recipe is a perfect match for: