Photography recipe
Fotografía Chef Signature Chef

CURE MIX

Combine salt, sugar and zest

sprinkle under and over the snapper fillets and leave for 3 hours

wipe off excess cure mix

slice snapper into thin strips across the grain and then roll out between two sheets of plastic until almost see through.

 

AVOCADO PUREE

blitz all ingredients and then pass through a sieve

season to taste with salt and...

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CURE MIX

Combine salt, sugar and zest

sprinkle under and over the snapper fillets and leave for 3 hours

wipe off excess cure mix

slice snapper into thin strips across the grain and then roll out between two sheets of plastic until almost see through.

 

AVOCADO PUREE

blitz all ingredients and then pass through a sieve

season to taste with salt and lime

 

TO PLATE

With a parisienne scoop, ball a ripe avocado and place four balls on a river stone and place drops of avocado puree between them

Cover the avocado with a sheet of cured Snapper and garnish with chilli powder and chive flowers

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Ingredients 4 persons
  • CURE MIX
  • 100gm table salt
  • 100gm sugar
  • 2 each lemon zest only
  • 2 each Snapper fillets
  • AVOCADO PUREE
  • 4each avocado
  • 1each eshallot
  • 3each tomato petals
  • 2ml tabasco
  • salt
  • lime juice.
Recipes. The Cook & Chef Institute