Citrus Crusted White Snapper   and pan-seared shiitake polenta with lemongrass cream

White snapper fillet
Ingredients:

• 1 white snapper fillet
• spring onions
• cherry
• tomatoes
• citrus crust
• zest of lemon & lime
• chopped parsley
• 5 ml olive oil

Method: Mix the bread crumbs, citrus zest and olive oil. Cut the fillet into three slices, season then roll in breadcrumbs. Place breaded fish on an oiled baking dish and bake @ 360° 5-6 min until golden brown.

Lemongrass cream
Ingredients:

• 1 cup cooking cream
• lemongrass stalk
• 1 shallot
• salt & pepper
• sugar
• 1 cup water

Method: Chop the lemongrass and simmer for 20 min until flavour has infused. Strain into a saucepan and reduce to 1/3 cup. Slice shallot and add to the reduction with the cream until thick. Season with sugar, salt and pepper.

Shiitake polenta
Ingredients:

• 1 tbsp olive oil
• 2 cups water
• ½ tbsp salt
• ½ cup polenta
• 1 tbsp butter
• 10 gm shiitaki mushroom
• 1 small shallot
• 1 garlic clove
• 2 tbsp cream

Method: Mince shallot and garlic and sauté in a saucepan. Add sliced shiitaki mushroom and sauté 30 sec. Add water, salt and cream and bring to boil. Slowly whisk in polenta and stir. Simmer until polenta is thick. Take off the heat and stir in the butter. Transfer to square baking tin and let cool until firm and set. Cut the polenta into three small triangles and sear in a frying pan until crispy on both sides. Sauté green onions, tomato until the onion is soft but still has a bright colour and the tomato just starts to split then add olive oil, salt and pepper to taste.