Snapper & Potato Scales with Ginger Spinach Cream

    30 minutes

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

    Victoria, Australia
    1 person made this

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