Ingredients
Serves 4
4 180g fillets Gold Band Snapper, skin off
4 thin slices brioche
60ml olive oil
1 recipe gazpacho consommé (see below)
1 recipe lemon & herb butter (see below)
2 tbsp diced tomato
2 tbsp diced watermelon
2 tbsp diced cucumber
2 tbsp finely diced red onion
2 tbsp basil, finely sliced
1 tbsp chives, finely chopped
2 cooked Moreton Bay bugs, meat removed and sliced, optional
Salt & pepper
Lemon and Herb Butter
100g unsalted butter, softened
1 lemon, juice and zest
½ tbsp chives, finely snipped
½ tbsp basil, finely chopped
1 clove garlic, finely chopped
Watermelon Gazpacho Consommé
500g vine ripened tomatoes, coarsely diced
500g watermelon flesh, coarsely diced
1 cucumber, peeled, seeded and coarsely diced
4 golden shallots, peeled and sliced
1 small clove garlic, peeled and sliced
½ small bunch basil, smashed
50ml white wine
50ml verjus
Sea salt
Freshly milled pepper
Sugar
Method
Both the gazpacho consommé and the lemon and herb butter should be prepared in advance as instructed below.
To prepare brioche crust, carefully spread each slice with a little lemon and herb butter. Set snapper fillets on top and carefully cut around it. The brioche should then form a perfect crust - and look like it?s always been there!
Preheat fry pan until quite hot, swirl in olive oil then place lightly seasoned fillets in pan, brioche side down. You want to achieve an even golden crust. This will happen quite quickly as the brioche has a little sugar in it - keep your eye on it! Once golden, turn and place into an oven preheated to 180°C for 5 minutes.
Meanwhile combine tomato, watermelon, capsicum, cucumber, onion, herbs and bugs (if using) and season lightly with salt and pepper.
To present, arrange a generous spoonful of diced vegetables and bugs (if using) in the centre of large bowl plates. Once the snapper is cooked, place it on top and surround with the well chilled gazpacho consommé.
Alternatively, pour the gazpacho into a tea pot and serve at the table. As a further touch, add some dry ice to give the impression that the 'tea' is hot!
Lemon and Herb Butter
Combine all ingredients and beat together.
Watermelon Gazpacho Consommé
Combine tomatoes, watermelon, cucumber, add shallot, garlic, basil, wine and verjus. Season with salt, pepper and a little sugar then gently crush with your hands to extrude all juices. Preferably allow to 'marinate' overnight then the next day strain through a really fine sieve. It is important not to press down on the contents to speed up this process as you want to achieve the flavour of gazpacho but in the form of a consommé - just let it drip through. Once this is done, the solids can be discarded as they will have given of themselves. Chill well before serving.
Bretts Wharf restaurant: http://www.breffswharf.com.au/