Xmas Baked Whole Snapper with lemon aspen and white wine lemon sauce
Whole Snapper stuffed with lemon aspen and baked in paperbark with white wine sauce
NB: Disclaimer. Please note all quantities and timings are approximate only and these recipes should be adapted for your own personal taste and experience
© Copyright. All online text, materials and images are protected by the Copyright Laws of Australia and cannot be reproduced either wholly or in part without permission. All rights are reserved.
2 desert spoons of powdered lemon myrtle
100 mls of white whine
2 dessert spoons of powdered lemon myrtle
lemon aspen juice (15 mls)
2 dessert spoons of macadamia nut honey
dash of pepper
lemon rind (long lengths)
2 dessert spoons of liquid corn starch
2. Put sliced lemon on top of fish
3. Tie ends of the paperbark around the ends
1. Add 1 and a half of fish stock to a saute frypan on heat, add 100 mls of white wine
2. Add lemon myrtle
3. Add lemon aspen
4. Add macadamia nut honey to counteract the lemon aspen
5. Add dash of pepper and reduce to a simmer
6. Add lemon rind
7. Add cornstarch and cook until the white colour has gone (i.e. cook out the cornstarch) for a couple of minutes.
It's then ready to be poured over your snapper when it's cooked
NB: Disclaimer. Please note all quantities and timings are approximate only and these recipes should be adapted for your own personal taste and experience
© Copyright. All online text, materials and images are protected by the Copyright Laws of Australia and cannot be reproduced either wholly or in part without permission. All rights are reserved.
Degree of difficulty: Low
Preparation time: 30 minutes
Ingredients
1 kg Whole Snapper (cleaned and gutted)
paperbark
Lemon Aspen Stuffing
1 cup crushed lemon aspens (keep juice with it)2 desert spoons of powdered lemon myrtle
Sauce Ingredients
1 and 1/2 cups fish stock100 mls of white whine
2 dessert spoons of powdered lemon myrtle
lemon aspen juice (15 mls)
2 dessert spoons of macadamia nut honey
dash of pepper
lemon rind (long lengths)
2 dessert spoons of liquid corn starch
Method
Prepare Lemon Aspen Stuffing
1. Crush the lemon aspens (keep juice with it) and add 2 dessert spoons of powdered lemon myrtle
Prepare Snapper
1. Place snapper on paperbark and stuff with lemon aspen stuff2. Put sliced lemon on top of fish
3. Tie ends of the paperbark around the ends
Cook
1. Put fish in oven for about 20 minutes at 180-200 degrees until cooked (depends on the size of your fish)Prepare Sauce
While fish is in the oven, prepare the white whine lemon sauce1. Add 1 and a half of fish stock to a saute frypan on heat, add 100 mls of white wine
2. Add lemon myrtle
3. Add lemon aspen
4. Add macadamia nut honey to counteract the lemon aspen
5. Add dash of pepper and reduce to a simmer
6. Add lemon rind
7. Add cornstarch and cook until the white colour has gone (i.e. cook out the cornstarch) for a couple of minutes.
It's then ready to be poured over your snapper when it's cooked
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