Snapper crudo with celery, asparagus and green olive

Name: Snapper crudo with celery, asparagus and green olive
Yield: 4
Ingredients: Finely grated zest and juice of 2 lemons and 2 oranges; 30.00 ml salt flakes; 500g skinless sashimi-grade snapper fillet (order from your fishmonger); 40.00 ml extra virgin olive oil; 200g green olives, pitted; 3 celery stalks, thinly sliced lengthways, plus 1 cup celery leaves; 2 bunches asparagus, blanched, halved lengthways

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Sep 13, 2016

A paleo salad recipe with an Italian twist. Ramp up the health factor with this guilt-free meal that's ready in minutes.

Finely grated zest and juice of 2 lemons and 2 oranges
1 1/2 tbs salt flakes
500g skinless sashimi-grade snapper fillet (order from your fishmonger)
2 tbs extra virgin olive oil
200g green olives, pitted
3 celery stalks, thinly sliced lengthways, plus 1 cup celery leaves
2 bunches asparagus, blanched, halved lengthways

Method

1.

Combine lemon and orange zest and salt in a bowl. Place snapper in a ceramic or glass dish and rub salt mixture over fish to coat.
2.

Chill for 2 hours or until slightly firm. Brush curing mixture off the snapper and chill until ready to serve.
3.

When ready to serve, combine all remaining ingredients in a bowl. Season, then divide among serving bowls.
4.

Thinly slice the snapper and arrange over the top. Sprinkle with pepper to serve.