2019 Winning Wines
2019 Competition Recipes
Snapper with zucchini and dill
Presented by chef Marcell Kustos
Lighter Bodied Dry White Wines
were judged with this recipe
700 g zucchini, peeled, grated
1 pc onion, small, diced
1 bunch dill, fresh
140 ml milk
140 ml sour cream
2 Tbsp flour
1 tsp lemon juice/vinegar
8 pc fillets, steamed Snapper
Peel and grate zucchinis.
Add salt, set aside for 10 minutes and squiz water out.
Add oil to the pan, fry onion until translucent, add half of the dill.
Add zucchini and cook it for 10 minutes.
Mix sour cream and flour. Slowly add to the warm zucchini mix.
Add lemon juice for desired acidity.
Serve with fresh dill.
In a medium pot, boil water and place a steaming basket with parchment paper.
When the waiter is boiling steam the snapper fillets for 4 minutes.
Serve the snapper on top of the zucchini puree.