Recipe by: Tim Nightingale – @x_kilometres
Prep Time: 15 minutes
Cook Time: 60 minutes
• 14 snapper heads
• Sea salt
• Lemon juice from one lemon
• Chopped fennel herb
• Chopped parsley
• 100g Chopped toasted macadamia nuts
• 70ml Olive oil
Aromatics for stock:
• Fennel herb
• 3 x bay leaf
• Lemon zest (1 lemon)
• 1 bunch of thyme
• 3 x dry chillies
• 6L Water
1) Rinse heads under fresh running water, until the water runs clear.
2) Add aromatics and bring your pot to a rapid simmer. As soon as it is simmering, turn the pot down to a gentle simmer.
3) Cook your heads for about 10 minutes, or until the flesh is just flaking from the bone. You do not want to overcook the flesh or your terrine will be too dry and not have the desired texture.
4) As you are picking the meat of the heads you will be reducing your pot to 1/6 of the original volume. The collagen in the liquid is what will help set your terrine overnight and this is going to give a massive umami kick.
5) Line a mould (such as a plastic container) with cling film.
6) Mix all the meat and other ingredients into a bowl and taste for seasoning.
7) Fill the lined mould and use another system clip of the same size to weigh down the mix (Tim cling-filmed the two containers together so he could add extra weight).
8) Let it sit in the fridge overnight, or for at least six hours.
9) The next day, slice it and eat on a toasted bit of sourdough or set a slab on an antipasto board.
September 2022 - Dallas Abel
New Zealand Fishing News Magazine.
Copyright: NZ Fishing Media Ltd.
Re-publishing elsewhere is prohibited
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