Chefs' Recipes

Whole snapper with orange and pistachio sauce

Fish, orange and pistachio may seem like an unlikely combination, but Brigitte Hafner's touch makes this dish magical.

Photo: Ben Dearnley

Ben Dearnley

“This sauce is a favourite at Tedesca, especially when oranges are at their peak. It’s also delicious with oily fish such as sardines, mackerel or swordfish,” says chef Brigitte Hafner.


Pickled leeks


1.For pickled leeks, place ingredients except leeks in a saucepan with 400ml water and 1 tbsp salt flakes; bring to the boil. Reduce heat to low, add leeks and simmer until just tender (3 minutes). Cool completely in pickling liquor.
2.For sauce, combine remaining ingredients except snapper in a bowl, season to taste; set aside until required.
3.Preheat a grill to high heat. Place snapper on large greased oven trays, season and drizzle with oil. Grill on top shelf until skin is crisp and snapper is cooked (20 minutes); rest for 5 minutes.
4.To serve, divide drained pickled leeks among plates and top with snapper. Spoon over orange and pistachio sauce and scatter with extra herbs.

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