Snapper On Saffron Potato, Octopus And Tomatoes

• 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.

snapper, spinach, octopus legs, saffron, white wine, potatoes, saffron, butter, cover, romesco sauce, tomatoes, red peppers, garlic, chillies, chillies soaked, almonds, hazelnuts, sourdough, red wine vinegar

Taken from www.epicurious.com/recipes/member/views/snapper-on-saffron-potato-octopus-and-tomatoes-50171958 (may not work)