WA Snapper Tartare with a Shaved Fennel Remoulade and Jambinu Zest sauce

A beautiful Friday night starter, for when the weather starts to warm up. Perfect with a glass of pure Riesling.

Recipe provided to us by
Robyne Low of RiverMint Dining

Chamelaucium “Jambinu Zest"

For 4 servings

300 g of skinless, Red or Goldband Snapper

¼ cup of lime juice

¼ cup buttermilk

¼ red onion, chopped very finely

1 fennel bulb, outer leaves and core removed, washed and very thinly shaved (a mandolin works well for this)

½ green apple, cored, very thinly sliced and then julienned.

4 sprigs of Jambinu zest, leaves and flowers removed, finely chopped then just covered with boiling water (about 4 tbsp water)

1 tbsp olive oil

3 tbsp kewpie mayonnaise

1 tsp baby capers, finely chopped.

1 tbsp fresh Italian parsley, finely chopped

Salt and pepper

Prepare the remoulade – combine the apple, fennel, capers, seasoning of salt and pepper, mayonnaise, parsley, red onion and 1 tbsp of the lime juice. Set aside in the fridge to develop whilst preparing the fish and sauce.
Allow the Jambinu Zest mix and boiling water to steep and develop in flavour, taste every now and then to make sure it does not become too overpowering (15-20 mins). Strain the liquid into a fresh bowl, but keep the Jambinu.
Slowly add the buttermilk to the strained liquid to form a milky dressing. Add lime juice to taste (it should have zing, but shouldn’t overpower the flavour of the Jambinu Zest). If you think you need to up the Jambinu Zest flavour, add it back into the sauce to steep and strain again.
Take the snapper fillet and very thinly slice on a 45 degree angle (as if preparing carpaccio). Lay out onto a long rectangular platter or individual plates in a thin layer.
Drizzle with the Jambinu Zest sauce. Place a ball of the remoulade in the centre of the snapper. Decorate with an extra Jambinu Zest sprig and drizzle with a few dots of olive oil to finish.

#jambinuzestrecipes