Snapper on Saffron Potato, Octopus and Tomatoes

Another recipe, this time a fish, you can use any fish available, as long as it is sustainable, that is really important. Why? Because we want to make sure that for generations to come there is still plenty of fish.

So, the dish is actually quite simple, but needs a bit time to prepare as there are a lot of ingredients. The tomato sauce you can make ahead, the same with the saffron poached potato, the octopus you can cook in advance as well, I usually cook is gently with vegetables and red wine, it gives a lovely flavor, then heat up everything, cook the fish, wilt the spinach and voila, you got a great fish dish that will wow away your friends, that is for sure.

But now to the recipe

SNAPPER

8 Snapper portions (120-140 gm)

250 g Picked spinach

Prepped octopus legs, 200 grams cooked weight

SAFFRON WINE POTATO

100ml white wine

4 ea Potatoes cut into 70mm circle 11/2cm thick

1 pinch saffron

100gm butter

Fish stock to cover

METHOD

Bring to the boil the white wine, saffron and leave over night. The saffron will leach into the wine giving it a great color. Sauté the potatoes with colour on both sides, add butter and cover with fish stock. Add saffron wine to taste and for the colour (to much saffron will go bitter.)  Finish in a low oven keeping the shape of the potatoes. Keep warm.

ROMESCO SAUCE

8 large tomatoes

12 red peppers

4 cloves of garlic

1 large chillies

1 ancho dried chillies soaked

250gm almonds

250gm peeled hazelnuts

6 thick slices of sourdough (fry in oil)


METHOD

Roast all ingredients except the bread and pulse in the robot-coupe, till smooth. Thin with fresh tomato juice and season with red wine vinegar, sea salt and fresh white pepper. Set aside.

TO SERVE

Saute with a nice crust on the snapper fillet and finish in a medium oven. Warm Romesco sauce. Cook Octopus in the fish stock quickly so it is transparent, then saute spinach and season to taste


Place a circle of Romesco sauce on a plate, dress the saffron potato on top and then place the snapper skin up on top of the potato. Place the spinach on top of the snapper and then finish off with the octopus. Dribble some paprika oil around and serve