Paperbark Smoked Snapper Fillets with Daintree Pineapple and Riberry Salsa

Paperbark is one of the most versatile natural food wraps available and imparts a delicate smokey flavour to chicken, pork, veal, poultry, kumara, oysters, fish, scallops … the list goes on. Paperbark works best with white meats and starchy vegetables which are slowly cooked in the paperbark so that the smoke created when the natural oils in the bark are combusted and absorbed into the fats in the food.

Ingredients:

1 × 180 grams snapper fillet
5 grams wildfire spice
1 paperbark roll
outback Salt
vegetable Oil

For Daintree pineapple and Riberry salsa:
350 grams pineapple, fine dice
50 grams shallot, finely chopped
50 grams garlic, finely chopped
50 grams riberry confit
10 grams lemon myrtle sprinkle
10 grams red chilli, julienne
50 ml. pineapple juice
20 ml. sesame oil
30 ml. olive oil
trace salt
50 ml. red wine vinegar

Procedure:

Firstly, combine all ingredients for the salsa well and allow marinating for approx 4 hours. The daintree pineapple and riberry salsa is best prepared the day before if possible, if not allow 4 hours at least. Ensure that the snapper fillet is free of bones and that the skin has been removed. Season with wildfire spice and a little outback salt. Unroll the paperbark and cut a small amount to wrap the snapper. On occasions, the paperbark is so think that you can actually separate the paperbark in half. Using the stringless side of the paperbark rub a little oil on the bark, then place the snapper fillet on the bark. Wrap like a present, then tie with string. Then, on a hot grill or frying pan, sear the paperbark tillit starts to smoke. Turn the package over, then again wait till the paperbark is smoking. After that place in a oven till medium. The times required can vary depending on how think the snapper is. You can test the doneness with a skewer or similar. When cooked, remove from the oven and allow to rest. Then cut the paperbark and serve on the plate with daintree pineapple and riberry salsa.