Recipe

Snapper skewers with tarragon vinaigrette

Feb 28, 1975 1:00pm
  • 40 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Snapper skewers with tarragon vinaigrette
  • 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葱(25克),切细
  • 1 tablespoon dijon mustard
  • 1 tablespoon fresh tarragon, finely chopped
  • 1/2 teaspoon caster sugar

Method

Snapper skewers with tarragon vinaigrette
  • 1
    石油深19 cm-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.

Notes

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

The Latest from Food To Love