Snapper & Potato Scales with Ginger Spinach Cream

Snapper & Potato Scales with Ginger Spinach Cream


1 person made this

A beautiful recipe adapted from an original by Manu Feildel , an acclaimed French born Sydney Chef.

lynjoymac Victoria, Australia

Serves: 4 

  • 4 kipfler potatoes, skin on, thinly sliced
  • Olive oil
  • 40gms butter
  • 4 snapper fillets, skin on
  • 1 cup pouring cream
  • 1 lge bunch English spinach, leaves picked and roughly chopped
  • 2 tabs finely grated ginger
  • a dash of dry white wine

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Preheat the oven to 200°C fan-forced.
  2. Arrange potato slices on a baking-paper lined baking tray, slightly overlapping, to form a scale pattern. Drizzle with oil and season with salt and pepper.
  3. Transfer to oven, cook for 5-6 minutes or until potato is crisp and golden.
  4. Heat oil and butter in a frying pan over high heat, cook fish, skin side down, for 3 minutes, turn and cook for another 3 minutes or until cooked to your liking.
  5. Place cream, spinach, wine and ginger in a saucepan over medium heat. Bring to the simmer, cook 1-2 minutes or until spinach wilts.
  6. Process cream mixture in food processor until smooth.
  7. Pour spinach cream onto a serving plate, top with fish, skin side up and carefully turn baking paper over, so that potato scales sit on top of the snapper.
  8. Serve.

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Reviews (1)


Used different ingredients. Any firm white fish can be used in place of schnapper. - 14 Oct 2009

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