Sam North’s – Grilled Snapper Tortellini

Sam North's - Grilled Snapper Tortellini


  • 80g plain flour
  • 1 egg
  • ½ T Olive oil
  • Salt and pepper to season

Mix all ingredients together in a bowl. Once starting to bind, remove and kneed for 2-3 minutes. This will develop the gluten to get a firmer finish to the cooked pasta. Allow to rest before rolling.


Fish Mousse

  • 100g diced fresh white fish
  • Half an egg white
  • 2T fresh cream
  • 1T fresh parsley
  • Salt & white pepper
  • Squeeze of lemon juice

1. Blitz all ingredients in a food processor adding the cream last.

2. If unsure on seasoning and taste, you can fry off a small amount in a pan before using to check.


Tomato and Caper Emulsion

  • 1 can crushed tomatoes
  • 1T baby capers chopped
  • 2T sliced shallot
  • 1T crushed garlic
  • 1T brown sugar
  • 50g unsalted butter
  • 50ml olive oil
  • Salt and pepper to season

1. Sweat off shallots and garlic in olive oil until soft.

2. Add canned tomatoes and brown sugar; reduce until very thick.

3. Finish with chopped capers and emulsify with butter.

4. Season and serve with a touch of parmesan and basil, like true Italians.


Grilled Fish Fillet

• 2x 100g fresh fish fillets, skin on

1. Heat griddle pan on a medium to high heat.

2. Leaving the skin on your fillets, lightly oil and place on griddle. Cook for 1-2 minutes on skin side. Then rotate the fillets to get a criss cross sear on the skin.

3. Flip once skin is crispy and finish cooking through on flesh side, until no longer transparent.

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