Sunday, March 24, 2013

Snapper saltimbocca with crispy polenta chips recipe

Snapper saltimbocca with crispy polenta chips
Snapper saltimbocca with crispy polenta chips

Serves 4

Snapper saltimbocca ingredients: 20 fresh sage leaves. 3 x 150g skinless snapper fillets. 8 flat pancetta slices. 50g chilled unsalted butter, chopped. Lemon juice and salad leaves, to serve

Polenta chips ingredients: 100g polenta. 25g butter. 2/3 cup (50g) finely grated parmesan. 2 tbs chopped flat-leaf parmesan. Sunflower oil, to shallow-fry

Snapper saltimbocca with crispy polenta chips recipe: For the polenta chips, grease and line a 19cm x 25cm roasting pan with baking paper, allowing a 2cm overhang. Place 600ml water in a saucepan and bring to the boil, then reduce heat to low. Stir in polenta in a slow, steady stream, then cook, stirring, for 5 minutes or until thickened. Remove from heat and stir in butter, parmesan and parsley. Season, then spoon into the pan and smooth the surface. Chill for 1 hour or until set. Preheat the oven to 150C. Tip the polenta onto a board and cut in half lengthway, then cut each half into 12 chips. Heat 1cm sunflower oil in a large frypan over medium heat. In batches, fry the polenta chips turning, for 3 minutes or until golden and crisp. Drain on paper towel and keep warm in the oven. Meanwhile, place 2 sage leaves on each fish fillet, then warp 2 pancetta slices around each one. Melt 25g butter in a large frypan over high heat until foaming, then add the fish and cook for 2 minutes each side or until golden and just cooked. Transfer to a plate and rest for 5 minutes. Return pan to medium-high heat. Add the remaining 25g butter and 12 sage leaves, and cook for 2 minutes or until the leaves are crisp. Squeeze lemon juice over the snapper and drizzle over the sage butter, then serve with polenta chips and salad. By then, the snapper saltimbocca is ready