INGREDIENTS
Chermoula dressing
1 red onion, roughly chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 lemon, juiced
1 bunch fresh coriander (leaves and stalks)
1 bunch parsley (leaves and stalks)
4 garlic cloves
1 tbsp sweet paprika
1 tbsp ground turmeric
1½ tbsp Ras el hanout
1½ tbsp ground chilli
2 tsp salt flakes
185 ml olive oil
Fish en pappiotte
6 x 200 g fish fillets, such as Goldband snapper, John Dory or Barramundi
Waldorf salad
2 baby witlof
2 cups frisée
1 lemon, juiced
1 Granny Smith apple, finely sliced
3 sticks celery, finely sliced
½ cup chopped walnuts
1 cup Japanese mayonnaise
Salt and pepper
Miele Accessories
METHOD
Chermoula
- Place ingredients into a food processor and pulse until a paste is formed.
Fish en pappiotte
- Place each fillet on a sheet of baking paper measuring approximately 40 cm x 35 cm. Place fillet on the bottom half of the paper leaving enough room to fold over and form a parcel.
- Place 2 tablespoons of chermoula sauce over each fillet.
- Bring the top half of the baking paper over the fillet and fold in the side edges, then fold in the bottom edge to form a parcel.
- Place parcel on the bottom half of a similar sized piece of foil (shiny side in) and fold as per baking paper.
- Place parcel on a perforated steam tray and Steam at 90˚C for 20-25 minutes.
Waldorf salad
- Wash and dry the baby witlof and use the smallest leaves only.
- Thinly slice the celery with a vegetable peeler then soak in cold water for 1 hour.
- Place the apple in a dish and coat thoroughly with lemon juice to prevent oxidisation.
- Place the apple, celery, walnuts, witlof and frisée in a large bowl. Toss the mayonnaise through the salad, ensuring you coat the whole salad. Season with salt and pepper to taste.
- Serve the fish, in its open parcel, with a serve of the Waldorf salad on the side.
Hints and tips
- This recipe can be used for different types of fish, the cooking times will vary depending of the type fish and thickness of the fillet.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
