Fresh cooked snapper and scallops matched with Matawhero Sauvignon Blanc 2019. Flavour principles: citrus, herbs, seafood and creamy beans.
scallops, trimmed (optional)
can cannellini or haricot beans, drained
fresh herbs such as dill, chervil, basil, parsley, mint
extra virgin olive oil
olive oilolive oil
Preheat the oven to 250°C fan bake. Trim fish and scallops, dust with a little flour and set aside.
Make the carta da musica by placing 275ml water in a large bowl, add crumbled yeast and stir to dissolve. Add oil, fine semolina and ½ teaspoon salt then, using fingertips, stir until mixture forms a dough. Knead dough on a lightly floured surface for 5 minutes or until smooth and elastic, then return to bowl, cover with a tea towel and leave for 5 minutes.
While waiting, blanch broad beans in hot water, and remove inner kernel from pods, refresh in cold water. Drain canned beans. Trim and cut asparagus into bite size chunks. Steam for 2-3 minutes, and then refresh in ice cold water.
Make the dressing, by mixing in a small blender the olive oil, lemon juice, cider vinegar, mustard, capers, anchovy and garlic and blend (or whisk together in a small bowl). Season to taste with freshly ground black pepper. Set aside.
Repeat kneading the bread dough for another 5 minutes, then divide into 4. Cut each quarter into 5 pieces. Form each piece into a ball, then using a floured rolling pin, roll out on a lightly floured surface until 1mm thick and about 18cm round. Place a heavy-based oven tray or pizza stone in a preheated oven for about 15 minutes. Place dough on stone and bake, in batches, for about 3-4 minutes or until puffed and lightly golden. Carefully remove from oven and, using a sharp knife, pierce to release steam, then cut in half horizontally.
Mix together the beans, asparagus and fresh herbs. Pour over half of the lemon and caper dressing.
Heat a heavy based frying pan with butter, and a squeeze of lemon juice over a medium heat. When the butter is bubbling place the snapper fillets in the pan. Cook each side for 1-2 minutes, depending on the thickness of the fish. Remove and keeping the pan hot, fry the scallops for 1-2 minutes each side.
Serve spoonfuls of the bean and asparagus salad on four plates and top with fresh cooked fish fillets and scallops. Spoon over remaining lemon and caper dressing over the fish, garnish with extra fresh herbs and lemon wedges to serve.