Rick Stein is one of Britain’s top chefs and has opened up many restaurants around the globe including Rick Stein at Bannisters on the New South Wales South Coast town of Mollymook.
With a hoard of published cookbooks under his belt, we’ve found a mouth-watering dish that’s perfect for a family night or if you’re having a dinner party with friends. Taken from Delicious.com this recipe is sure to be a favourite with everybody. Because of its simplicity, it can be paired up with a range of side salads or baked vegetables and is suitable for anyone trying to build a healthy lifestyle.
Just because winter is coming, it doesn’t mean the barbeque needs to be put into early retirement. If you don’t have one you can use a grill or a grill pan. And if you don’t have a grill pan and need one you can find one at House, Kitchen Warehouse and Appliances Online. Plus if you shop through Cashrewards you’ll receive Cashback in the process.
Recipe – Serves 8
Ingredients
- 8 x 200g snapper cutlets (about 1.5cm-thick) or fillets
- 1/2 tsp smoked paprika (also known as pimenton)
- Olive oil, to brush
- 2/3 cup (165ml) olive oil
- 2 large onions, halved, thinly sliced
- 4 garlic cloves, finely chopped
- 1kg chat potatoes, peeled and very thinly sliced (use a mandoline if you have one to get them thin and take up less time to slice)
- 1 tbs thyme leaves
- 1 1/2 cups (375ml) chicken stock
Method
- For the gratin, heat 1/3 cup (80ml) olive oil in a large frypan over medium heat. Add the onion and garlic, then season with 1/2 teaspoon salt and some freshly ground black pepper. Cook, stirring regularly, for 20 minutes or until the onion is lightly caramelised. Adjust seasoning, if necessary, then set aside.
- Meanwhile, season the potatoes with sea salt and freshly ground black pepper. Heat 1 1/2 tablespoons olive oil in a deep non-stick, ovenproof frypan (or use a regular frypan, then cook the gratin in a baking dish). Pan-fry half the potatoes for 6-8 minutes, turning them, until they are lightly golden and almost tender. Transfer to a bowl. Add another 1 1/2 tablespoons oil to the frypan and repeat the process with the remaining potatoes.
- Remove the frypan from the heat. Layer one-third of the potatoes in the frypan or a baking dish and cover with half the caramelised onions. Sprinkle with half the thyme leaves and season with sea salt and freshly ground black pepper.
- Repeat the potato, onion and thyme layers, season, then finish with a layer of potatoes. Pour the stock over, then cover with a lid or foil. Cook over medium heat for 25-30 minutes until all the stock is absorbed and the potatoes are tender.
- Meanwhile, preheat a grill to high and the barbecue hotplate (or grill pan) to medium-high.
- Drizzle potatoes with remaining oil and place under the grill for 2-3 minutes until the top is crisp and caramelised. Keep hot.
- Brush snapper with oil and season well on both sides. Grill snapper on the barbecue hotplate or grill pan for 2-3 minutes on each side until lightly charred and cooked through. Sprinkle with the smoked paprika, then serve with the potato gratin.
All the ingredients for this recipe can be found at Woolworths and Harris Farm, and if you’d like more recipes you can find a range of Rick’s books on Booktopia, Angus and Robertson Bookworld, The Book Depository and Dymocks plus receive cashback when you make a purchase.
Alternatively, if you love Rick’s food as much as we do why not book dinner and an overnight stay at Bannisters by The Sea. If you book through Hotels.com, Booking.com and Wotif you’ll also receive cashback on your accommodation.