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 leaves
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