This dish is a great way of using the tail pieces of snapper that aren’t suitable for portions. I’ve always been a big advocate of sustainable fish and a big part of sustainability is making sure that every part of the animal is used. This dish, which is a great way of using the tailpieces of snapper that aren’t suitable for portions, helps make sure that nothing is wasted.
Extremely fresh fish with firm flesh is needed for this dish. You can substitute any sashimi quality fish for snapper if you wish. The vegetables are a textural counterpoint for the soft fish. If serving this for a dinner party, all of the work can be done ahead of time and assembled at the last minute.
Snapper carpaccio, breakfast radishes, asparagus, broad beans & endive
500g snapper fillet, preferably from the tail
150ml extra virgin olive oil
Rind of 2 lemons
Juice of 1 lemon
Juice of 1 orange
1 small red onion
Peeled 250g broad beans, podded
1 bunch asparagus
1 bunch breakfast radishes
1 head witlof
1 punnet baby coriander shoots
Wrap the snapper in cling film and place in the freezer for an hour to firm up a little. With a thin bladed knife slice the fish as thinly as possible. Arrange these slices in a thin layer on four plates. Wrap with cling film and refrigerate until required. Bring a pot of lightly salted water to the boil. Add the broad beans and cook for 4 minutes. Refresh in cold water and drain. Remove the outer skin and set aside. Trim the ends of the asparagus. Using a peeler, shave thin strands and set aside. Wash the radishes and slice thinly. Set aside. Trim the ends from the witlof. Pick the leaves and place in a bowl of cold water for 5 minutes. Drain and place on a clean tea towel to dry. Trim the ends from the frisee. Pick the leaves and place in a bowl of cold water for 5 minutes. Drain and place on a clean tea towel to dry. Snip the baby coriander shoots and place in a bowl of cold water for 5 minutes. Drain and place on a clean tea towel to dry.
Remove the plates from the fridge. Remove the cling film and allow them to warm up for at least 10 minutes. Combine the lemon zest, juice and orange juice. Whisk in the oil and season to taste. Season the fish and drizzle the dressing liberally over each plate. Arrange the salad ingredients carefully one by one. Slice onion finely just prior to serving and scatter over the dish. Serve immediately.