Sam North’s – Grilled Snapper Tortellini

How To Make

Tortellini

• 80g plain flour
• 1 egg
• ½ T Olive oil
• Salt and pepper to season

Mix all ingredients together in a bowl. Once starting to bind, remove and kneed for 2-3 minutes. This will develop the gluten to get a firmer finish to the cooked pasta. Allow to rest before rolling.

Fish Mousse

• 100g diced fresh white fish
• Half an egg white
• 2T fresh cream
• 1T fresh parsley
• Salt & white pepper
• Squeeze of lemon juice

1. Blitz all ingredients in a food processor adding the cream last.

2. If unsure on seasoning and taste, you can fry off a small amount in a pan before using to check.

Tomato and Caper Emulsion

• 1 can crushed tomatoes
• 1T baby capers chopped
• 2T sliced shallot
• 1T crushed garlic
• 1T brown sugar
• 50g unsalted butter
• 50ml olive oil
• Salt and pepper to season

1. Sweat off shallots and garlic in olive oil until soft.

2. Add canned tomatoes and brown sugar; reduce until very thick.

3. Finish with chopped capers and emulsify with butter.

4. Season and serve with a touch of parmesan and basil, like true Italians.

Grilled Fish Fillet

• 2x 100g fresh fish fillets, skin on

1. Heat griddle pan on a medium to high heat.

2. Leaving the skin on your fillets, lightly oil and place on griddle. Cook for 1-2 minutes on skin side. Then rotate the fillets to get a criss cross sear on the skin.

3. Flip once skin is crispy and finish cooking through on flesh side, until no longer transparent.