Name: Snapper skewers with tarragon vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 litre (4 cups) water; 1 cup (170g) polenta; 20 gram butter; 800 gram snapper fillets, cut into 3cm pieces; 80 gram baby spinach leaves; Tarragon vinaigrette; 1/4 cup (60ml) white wine vinegar; 2 tablespoon olive oil; 1 shallot (25g), chopped finely; 1 tablespoon dijon mustard; 1 tablespoon fresh tarragon, finely chopped; 1/2 teaspoon caster sugar

Ingredients

1 litre (4 cups) water

1 cup (170g) polenta

20 gram butter

800 gram snapper fillets, cut into 3cm pieces

80 gram baby spinach leaves

Tarragon vinaigrette

1/4 cup (60ml) white wine vinegar

2 tablespoon olive oil

1 shallot (25g), chopped finely

1 tablespoon dijon mustard

1 tablespoon fresh tarragon, finely chopped

1/2 teaspoon caster sugar

Method

1.Oil deep 19cm-square cake pan, line base and sides with baking paper.

2.Place the water in medium saucepan, bring to the boil. Gradually stir in polenta. Reduce heat, cook, stirring, about 10 minutes or until polenta thickens. Stir in butter, spread into pan. Cover, refrigerate 3 hours or overnight.

3.Turn polenta onto board, trim edges, cut into four squares then into triangles. Cook on heated oiled grill plate until heated through.

4.Meanwhile, thread fish onto eight bamboo skewers. Cook on heated oiled grill plate until browned and cooked as you like.

5.Make tarragon vinaigrette. Combine ingredients in screw-top jar, shake well.

6.Serve kebabs with polenta and spinach, drizzle with vinaigrette.

Soak skewers in cold water for at least an hour before using to prevent them from scorching during cooking.
Note

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Ingredients

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