Red snapper with curried mussels and grilled asparagus

We know that you like to come to our venues so you can relax and take it easy whilst our brilliant chefs cook up a storm on your behalf, but we thought some keen cooks amongst you might like to have a go at some of our recipes yourselves. We're kicking off with this delicious fish dish from Mikey at the Foston's Ash.

Serves 4

Ingredients

4 red snapper fillets

250ml coconut milk

100ml white wine

500g mussel meat

1 tbsp freshly grated ginger

2 tbsp garlic puree

1 tbsp cumin

1 handful of fresh coriander

2 shallots finely diced

1 bunch of asparagus

1 cup of double cream

For the curried mussels, add a glug of olive oil to a saucepan and sautee the shallots. When they're soft and starting to brown, add the white wine and reduce by half. Add the mussels, ginger and cumin and cook for a further 5 minutes. Add the cream and boil for another 5 minutes, then taste for seasoning and turn off the heat. Add the garlic puree and fresh coriander, stir and set aside.

To poach the red snapper, put the coconut milk in a pan, add the snapper and a grind of salt and pepper and simmer for 7 minutes on a medium heat. Grill the asparagus with a bit of olive oil and seasoning. Divide the mussels onto four plates, add the grilled asparagus, then place one snapper fillet on each plate and serve.

Many thanks to Mikey! Keep an eye on the blog for more recipes soon.



Tags: Foston's Ash, Recipe,

Date published: 23 June 2014

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