Ingredients
SNAPPER
8 Snapper portions (120-140 gm)
250 g Picked spinach
Prepped octopus legs, 200 grams cooked weight
SAFFRON WINE POTATO
100ml white wine
4 ea Potatoes cut into 70mm circle 11/2cm thick
1 pinch saffron
100gm butter
Fish stock to cover
ROMESCO SAUCE
8 large tomatoes
12 red peppers
4 cloves of garlic
1 large chillies
1 ancho dried chillies soaked
250gm almonds
250gm peeled hazelnuts
6 thick slices of sourdough (fry in oil)
50 ml Red wine vinegar
Preparation
For the potatoes Bring the white wine and saffron to the boil and leave over night. The saffron will leach into the wine giving it a great color. Sauté the potatoes with colour on both sides, add butter and cover with fish stock. Add saffron wine to taste and for the color. Finish in a low oven keeping the shape of the potatoes. Keep warm.
For the sauce Roast all ingredients except the bread. Then put all the ingredients with the bread in a blender and pulse till smooth. Thin with fresh tomato juice and season with red wine vinegar, sea salt and fresh white pepper. Set aside.
Saute with a nice crust on the snapper fillet finish in medium oven. Warm up romesco sauce, Cook octopus in the fish stock quickly so it is transparent, sauté spinach and season. Place a circle of Romesco in the middle of the plate, dress the Saffron Potato on top, then place the snapper, skin up. Place the spinach on top the snapper and then the octopus. Dribble around with some paprika oil. Serve.
