Maggie's spring bounty
“I love making rag pasta rather than the conventional tagliatelle. This gives a sense of free abandon where nothing needs to be totally uniform.”
“Cut along the centre of the fish and peel back the skin to expose the flesh without bones.”
- Maggie
Snapper with sorrel & pancetta
SERVES 4 PREP + COOK TIME 1 HOUR (+ RESTING TIME)
4 thick slices good white bread, crusts removed, cut into large cubes
extra virgin olive oil
1 large (200g) brown onion, chopped finely
2 sprigs fresh thyme
8 thin slices pancetta, cut into strips
8 sorrel leaves
1.4kg whole snapper, cleaned
2 lemons
1 Pre-heat oven to 220°C (200°C fan-forced). Place the bread cubes on a baking tray, drizzle with a little of the olive oil and bake for 5-10 minutes until golden brown. Allow the bread to cool, then process in a food processor – you will need ¾ cup of breadcrumbs. Increase the oven temperature to 240°C (220°C fan-forced).
Gently sweat the onion and thyme in a frying pan with ¼ cup of olive oil for 5 minutes until the onions are translucent. Add the pancetta and sorrel
