Written by Kaitime
- 1 whole snapper
- 500g fresh fettuccine
- 1 onion, finely diced
- 2 garlic cloves, chopped
- 1 cup fish stock
- 200mls fresh cream
- Handful of Italian parsley and coriander, chopped
- 50g butter
- Freshly cracked pepper
- Malt vinegar
- Manuka sawdust
Prepare the fish:
Lay the fish on its side and cut behind the head, angling the knife cut to the bone and down to right behind the fins on the snapper's gut cavity.
Rotate the snapper and insert the knife just above the dorsal fin, horizontally, with a slight downward angle. Cut until the knife hits the bone, then follow the bone with the knife blade, cutting the flesh from the bone down length of the spine.
Pull back the fillet and take the knife blade over the backbone. This will sever several small bones from the spine.
Cut over the snapper's belly flap, ideally over the belly bones. This will detach the fillet from the fish's body.
Repeat this process on the other side of the snapper to produce two fillets from the fish.
Sprinkle vinegar over the flesh of the snapper then season the flesh with a light coating of salt and allow to brine for 10 minutes
In a baking dish lay enough tin foil to fill the bottom, sprinkle on manuka sawdust to cover tinfoil. Place a rack on top. Lay the cured fillets onto the rack and either cover with tin foil or use another baking dish as a lid. Place the baking dish on to a hot flame. Smoke for 15 minutes or till just golden in colour
In the mean time cook out the pasta in a pot of hot salted water till al dente. Strain and leave to the side.
Prepare the sauce:
Pan onto heat, add the butter, onions and garlic. Sautee till soft, then add the fish stock and allow to reduce by half.
Add the cream, herbs and check seasoning, reduce slightly.
Once the fish is smoked remove from dish and carefully peel away the flesh and fold into the sauce.
Finally fold in the fettuccine, garnish and serve hot.