Snapper On Saffron Potato, Octopus And Tomatoes

Name: Snapper On Saffron Potato, Octopus And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
For the potatoes
2
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. Saute 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.
3
For the sauce
4
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.
5
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, saute 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.

54340

kcal

Calories

5150

Fat

1446

Carbs

1347

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: SNAPPER, 8 Snapper portions (120-140 gm), 250 g Picked spinach, Prepped octopus legs, 200 grams cooked weight, and more.

Yes, Snapper On Saffron Potato, Octopus And Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!