Reserve your Sundays for a long lunch at Pilu Akuna Bay. It’s Sundays only for chef Pilu’s second Sydney offering. But that’s ok, because you want to take a leisurely trip into the tranquil settings of the Ku-Ring-Gai National Park and because who wants to rush lunch?
‘Pranzo della Domenica’ – a Sharing feast was created on the pure ideals of what Sundays are for – sharing long lunches with family and friends. The three course menu takes a nod from Sardinia, if you’ve been to Pilu at Freshwater, don’t expect a carbon copy at Akuna Bay, it really is a stand up on its own food adventure.
If you’re a D’ALBORA member, make use of the reciprocal berthing and head up on the Saturday to get the full experience of Akuna Bay.
Chef Pilu has been kind enough to pass on the recipe for a spectacular dish. Appropriately timed for Snapper season…
Snapper with white wine, green olives and parsley
- 1 – 2 kilos snapper, cleaned
- sea salt flakes
- 185 ml (¾ cup) extra-virgin olive oil
- 500 ml (2 cups) fish stock
- 4 cloves garlic, finely sliced
- 30 bosane olives (see note)
- 500 ml (2 cups) dry white wine
- 150 g cold unsalted butter, diced
- parsley leaves to serve
- Remove snapper from fridge 30 minutes before cooking. Cover and set aside in a cool place to come to room temperature.
- Preheat oven to 220˚C.
- Score snapper on one side, making 5 or 6 diagonal cuts just through to the bone. Sprinkle both sides of the fish generously with salt, rubbing gently into the skin.
- Heat a large heavy-based roasting tin on the stovetop over medium heat. Pour in the oil and when hot, carefully place the fish in the tin, scored-side down. Cook for about 6 minutes until skin is golden, then turn and cook for a further 4 minutes.
- Meanwhile, place the stock in a small saucepan and bring to the boil. Remove from the heat and cover to keep warm.
- Scatter garlic and olives over fish, add wine and bring to the boil. Add hot fish stock, cover tightly with a double layer of foil. Transfer the tin to the oven and cook for 10–15 minutes, until fish is cooked through, basting once during cooking. When cooked, the flesh of the scored side of the fish, at the thickest part near the bone, should be white.
- Remove from oven, place the fish on a platter, cover loosely with foil and set aside in a warm place. Pour the cooking juices from the roasting tin into a saucepan. Bring to the boil, reduce heat and simmer for 3–4 minutes until reduced by a third. Reduce the heat to low and whisk in the butter a few cubes at a time until combined. Stir in parsley leaves and spoon the sauce over the fish.
*Image by Alan Benson