Name: Whole snapper with orange and pistachio sauce
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4
Ingredients: 125 ml (½ cup) extra-virgin olive oil, plus extra for drizzling; 2 large oranges, flesh cut into 5mm pieces; 2½ tbsp each finely chopped coriander and mint, plus extra to serve; 2 golden shallots, finely chopped; 25 gm slivered pistachios; 2 small garlic cloves, finely grated; 1 tbsp Sherry vinegar; 2 tsp orange blossom water; 4 whole snapper (500gm each), scaled and cleaned; Pickled leeks; 2 bay leaves; 2 golden shallots, thinly sliced; 2 small garlic cloves, thinly sliced; 4 thyme sprigs; 6 saffron threads, roasted; 1 tbsp coriander seeds, coarsely crushed; 320 ml white wine vinegar and extra-virgin olive oil; 1 small orange, rind peeled into strips; 20 pencil leeks, dark green part trimmed

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.

Serves 4

Prep

35M

Cook

25M

Total

Skip to Recipe

“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.

Ingredients

125 ml (½ cup) extra-virgin olive oil, plus extra for drizzling

2 large oranges, flesh cut into 5mm pieces

2½ tbsp each finely chopped coriander and mint, plus extra to serve

2 golden shallots, finely chopped

25 gm slivered pistachios

2 small garlic cloves, finely grated

1 tbsp Sherry vinegar

2 tsp orange blossom water

4 whole snapper (500gm each), scaled and cleaned

Pickled leeks

2 bay leaves

2 golden shallots, thinly sliced

2 small garlic cloves, thinly sliced

4 thyme sprigs

6 saffron threads, roasted

1 tbsp coriander seeds, coarsely crushed

320 ml white wine vinegar and extra-virgin olive oil

1 small orange, rind peeled into strips

20 pencil leeks, dark green part trimmed

Method

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.

Brigitte Hafner

Styling by Viv Walsh