Can't Find Duck - Use Snapper Instead

Where have all the ducks gone? Is it not the season or something?
This dish was originally designed to have with Duck Breasts complete with crispy skin,
brushed with honey and five spice powder.

It was cooked on Food TV by Michael Caines on Market Kitchen.
So as luck would have it, I was shopping at Nosh in Dominion Rd and when the Duck option was no longer an option. I was lucky enough to have at my fingertips, beautiful fresh fish.
I wanted a more meaty fish and the Snapper looked just fine.
I think if you want to do this, try some Hapuka (Grouper) or Bluenose. But the Snapper was great.

I will redo it with the Duck Breast, another Day and blog that then.

So it is in 4 components, counting the Potatoes.
All very simple but you will need 4 pans.
I roasted the fish, that was very easy.
The whole dish is very delicious.
This will feed 4 people

Snapper on a bed of Spinach and Mushroom and Pea Fricassee. 
Accompanied with little new potatoes
1 filet of fish per person
Olive oil
Sea salt and freshly ground black pepper

200 gms Baby spinach ( 2 bags)

Olive oil
Sea salt and freshly ground black pepper

125 gms butter (unsalted is best)
2 shallots finely diced

250 gms brown Mushrooms Cut into chunks
Sea salt

Lemon juice

100 gms peas (fresh or frozen)
50 mls chicken stock
50 mls water
Chopped mint
Sea salt and freshly ground black pepper

New potatoes cooked and tossed with some butter.

Make the Fricassee first
Take 30 gms butter
Sweat shallots with a pinch of salt
Add mushrooms
Toss around till cooked
Add squeeze of lemon juice
Add stock and water
Bring to the boil
Add peas and cook till  tender ( about 2 minutes)

Put to one side while you prep the rest
When ready to serve bring back up to boil
Add chopped mint
Swirl around remainder of butter
Season to taste

Heat oven to 210C
Season Fish and brush well with olive oil
Into oven 6 minutes
Remove ready for plating.

In another pan
Add slurp olive oil
Throw in spinach
Season
Toss till wilted
Put aside.

Now to put together

First the Spinach on the plate
Place some fricassee on top
Place the fish fillet
and finish off with more Fricassee

Pop some new potatoes around
and serve.

For dessert Warm Berries and Pineapple served with Peach and Pineapple Sorbet

I really love this Warm Fruit Salad  -Inspiration Ina Garten
I have made it several times but I have never blogged it.
So Here goes

2 punnets Raspberries
1 punnet Blueberries
2 cups chopped Pineapple
2 tablespoons Sugar
2 tablespoons Raspberry Liqueur (Optional but for me necessary)

Put 1 punnet raspberries, the rest of the fruit and sugar into a saucepan
Bring to boil
Simmer about 5 minutes
Let cool about 10 minutes
Add Liqueur and rest of raspberries

Serve on plate with your favourite ice cream