Lime and orange infused line-caught snapper on thyme and lemon short bread
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Benjamin McManus
Volker Marecek
- Sub Category Name
Food
Savory
- Recipe Source Name
Real High Tea Australia Volume 2
Ingredients
Thyme tip and lemon savoury shortbread- 210g flour
- 1/4 tsp salt
- 1 tbsp grated lemon zest
- 1 1/2 tbsp thyme tip
- 120g unsalted butter at room temperature
- 1 large egg, beaten
- 2 large egg yolks
- 1 tbsp coarse sea salt
- 10g lime and orange tea
- 2 fresh orange zest
- 2 fresh lime zest
- 1/4 cup finely chopped red bell pepper
- 2 tbsp chopped coriander
- 1 tsp minced garlic
- 1/2 tsp chopped dill
- 1 snapper
- 100g salt
- 100g sugar
Methods and Directions
Thyme tip and lemon savoury shortbread- Stir together the flour, salt, lemon zest and thyme.
- Rub in the butter with your fingertips to form a breadcrumb-like consistency.
- Using a wooden spoon, beat in the egg and yolks (reserve a small amount of beaten egg for brushing).
- Knead a couple of times then wrap and place in the fridge for 1/2 hour.
- Unwrap and roll out until 1/2 inch thick. Cut into whatever shape you wish — the traditional is strips.
- Use a fork to brick the tops of the biscuits, then brush with the remaining egg and sprinkle generously with sea salt.
- Place in a preheated oven at 180°C until golden (about 20 minutes). Turn out onto a rack to cool. Serve at room temperature.
- Combine the vodka, orange juice, lime juice, bell pepper, onions, cilantro, garlic and pepper in a bowl
- Fold the fish and salt into the vodka cure 10 15 minutes before serving
- Divide the fish and any juices among 4–6 decorative bowls or glasses and serve immediately
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/12/2024
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