Pan Fried Red Emperor with Purple Sweet Potato Mash and Fennel, Radish and Cucumber Salad
Our recent full day fishing charter produced this top class Red Emperor. It doesn’t get much yummier than this folks. Red Emperor can cooked in a variety of ways, steamed, grilled, baked but pan fried is a personal favourite.
Hope you enjoy cooking one of these great fish as much as Simon enjoyed catching his 10kg beauty on board Southern Comfort with Reef Fish and Dive 1770.
Pan Fried Red Emperor with Purple Sweet Potato Mash and Fennel, Radish and Cucumber Salad
Serves 4
INGREDIENTS:
4 x 180gm Red Emperor fillets, each cut into 3
50ml light olive oil or vegetable oil
500gm purple sweet potato, peeled and diced
100ml pure cream
40gm butter
salt and white pepper
1 golden shallot, peeled and finely sliced
1 Lebanese cucumber, finely sliced
1 fennel bulb, finely sliced
4 radishes, finely sliced
1 bunch watercress, picked
50ml lemon juice
75ml extra virgin olive oil
salt and pepper
Method:
In a small saucepan, cover the sweet potato with cold water, bring to the boil, and simmer until soft. Drain and mash with a potato masher, or for a very fine puree, pass through a sieve using the back of a spoon. Stir in the cream and butter and season with salt and white pepper.
In a heavy based frying pan, season and fry the Red Emperor in the olive oil until just cooked through.
Mix together the sliced shallot, cucumber, fennel, radish and watercress and dress with the lemon juice and extra virgin olive oil. Season with salt and cracked black pepper.
Serve the Red Emperor on a spoonful of the sweet potato puree, and arrange the salad on top.
Drizzle with any excess dressing to serve.
To bag yourself one of these prized Southern Great Barrier Reef species, jump on board a 1770 fishing charter with Reef Fish and Dive 1770. Contact our booking office on 07 4974 7906 or fill out a booking form on the website. Bon Appetite and Tight Lines!