Snapper Wrapper

Another fusion dish... sauteed leek and carrot wrapped in snapper fillet, with a touch of curry to enhance the natural sweetness of the fish.

Ingredients (2 servings):

2 fish fillets

1/4 tsp crushed black pepper

Pinch of salt

1 cup chopped leek

1/2 cup shredded carrot

1 tbsp olive oil

Salt and pepper to taste

Garnish:

1/2 tsp curry powder

1 tbsp extra virgin olive oil (evil)

2 wedges lemon

6 cherry tomatoes, halved

Directions:

1. Heat olive oil in a skillet, saute leek and carrot until soften. Add salt and pepper to taste. Set aside.
2. Preheat over to oven grill mode or 200C.
3. Season fillets with salt and pepper. Place fillet skin side up, put about 2 tbsp of sauteed leek on it and roll up. Secure the end with toothpick if necessary. Place the fillet rolls on a baking pan and grill or bake for 8 minutes.
4. Put balance sauteed leek in the serving plate, and sit the grilled or baked fillet rolls on it. Discard toothpick.
5. Drizzle evil over the fillet roll and dust curry powder. Garnish with cherry tomatoes and lemon.

This is my entry for DMBLGiT for the month of March 2007, the gallery is available here.