INGREDIENTS
1 fillet of red snapper, (scaled, filleted and boned)
2 baby squid, cleaned and cut into rings
50ml vermouth
Pinch of chopped parsley
50g baby spinach, blanched
For the sauce:
100ml extra virgin olive oil
30ml lemon juice
10 baby capers
½ shallot finely chopped
1 tbsp chopped parsley
1 tbsp salmon eggs
For the calamari noodles:
250g ‘00’ pasta flour
2 sachets of squid ink
1 egg yolk
A few drops of olive oil
Recipe continues
METHOD
For the calamari noodles:
Mix the ingredients in a food processor and allow to rest for 1 hour or preferably overnight. Roll out using a pasta machine, then place through a noodle attachment. Plunge into boiling salted water. It’s ready when the water comes back to the boil (30 seconds to a minute). Drain and toss through a little butter before serving.
For the fish:
Place the floured red snapper into a pre-heated non-stick pan in butter, a little olive oil and salt and pepper, skin side down, and cook for 2 to 3 minutes until the skin is crisp, then turn and cook in the oven at a moderate heat for a further minute.
To make the squid heat a pan and cook the rings in a little olive oil with vermouth for about 10 seconds. Then stir through chopped parsley at the last minute.
For the sauce:
Mix all the ingredients together adding the salmon eggs at the last minute before serving.
To serve:
Place the blanched spinach into the centre of the plate, top with the noodles in barrel shape (this is achieved by using a roasting fork), spoon on some sauce, then lay the snapper over and finally spoon the squid rings on top of the snapper. Drizzle more sauce around the plate and serve.