Snow Fish Fillet
by Executive Chef Garfield Angove, Zeascape Restaurant – Kamala
At Zeascape Restaurant, Executive Chef Garfield Angove blends European finesse with contemporary presentation. His Snow Fish Fillet — crusted with prosciutto and paired with braised vegetables and port jus — offers a balance of texture, colour, and flavour that reflects his globally inspired approach to refined coastal dining.
Ingredients
50 g thinly sliced prosciutto ham
160 g snow fish fillet, boneless
100 g carrot, diced
100 g white onion, diced
100 g mashed potato
5 green asparagus spears
3 baby radishes
3 baby carrots
Method
Prosciutto Crust
Dry prosciutto in the oven at 90°C for about three hours until crisp. Reserve two flat pieces for garnish and grind the rest into fine crumbs. Coat the snow fish fillet with the prosciutto crumbs, pan-fry until golden, then finish in the oven at 180°C until cooked through.
Mashed Potato & Vegetables
Braise diced carrot and onion in chicken stock with butter until tender. Mix into the mashed potato and transfer to a piping bag. Braise baby carrots, radishes, and asparagus until just tender.
To Serve
On a pre-heated plate, pipe a diagonal line of the mashed potato mixture. Arrange the asparagus at a right angle with the tips facing forward. Place the snow fish on top and decorate with the radish and baby carrot trios. Drizzle port jus around the plate and finish with the reserved prosciutto crisps for texture.
