150-200g snapper fillets per person
1 iceberg lettuce
1 punnet cherry tomato
1/2 bunch coriander
1 tablespoon extra virgin cold pressed olive oil
Punch the core out of your iceberg lettuce and immerse in a big bowl of cold water. This will eventually separate the leaves.
cut the snapper into pieces roughly the size of your palm and even thicknesses, arrange on a plate or chopping board and sprinkle with paprika, lime zest and salt and pepper. set aside for 10-15 minutes while you prepare the salsa
cut your avo in half around the stone, spoon out the creamy flesh and dice around the same size as the cherry tomatoes which are cut in to halves
chop the coriander and shallots and combine your salsa ingredients with a squeeze of lime juice and the olive oil, salt and peper, being careful not to break up the avo too much
by now your lettuce leaves should pull apart easily. I like to drain them upside down beside the sink or on paper towel
grill the snapper seasoned side down until the colour changes around the bottom then flip and cook until just cooked - it continues to cook after you remove it from the heat so dont wait until it's overcooked (!)
serve immediately in the middle of the table. take a lettuce leaf, a piece of fish and some salsa, wrap it up and enjoy!
For an extra punch add some chopped chili to the salsa.
You also might like to beef up the salsa with diced cucumber, different coloured capsicums, olives, radish, fennel, grated raw beetroot.....
of course try other lettuce leaves like baby cos, or bitter raddichio if that's your thing
1 head cauliflower
2-3 cloves garlic
1/2 leek or onion or white part of 4 shallots
1 cup chicken stock (I use campbells real stock)
finely slice your washed leek and garlic
chop the cauliflower into evenly sized pieces
heat a medium sized pot over medium heat, add leek, garlic, salt & pepper and 1/4 cup chicken stock - immediately cover with a lid to trap the steam
after a minute or so lift the lid to reveal softened leeks, now add the cauliflower and a little more stock and replace the lid to steam the cauliflower
continue to cook checking regularly to make sure the pan is not dry, but that there is not so much liquid that you look like you are making soup(!)
if you add too much stock leave the lid off for it o evaporate.
remove the pot from the heat when you can push a wooden spoon through the cauliflower with a little resistence - if you cook it too much it will eventually lose its nutrients and may also begin to smell a little unpleasant (!)
transfer the contents of the pot into your blender with a squeeze of lime and blend until smooth - you may need to do it in batches. If your blender struggles just add a little more liquid. Check the seasoning at the end when all your blended batches are mied together in a serving bowl.
serve hot with seafood, lamb, steak or chicken and enjoy!