Ingredients
Serves 4-6Baby Snapper
1 x fresh snapper fillet (scaled and bones removed)
Olive oil
Butter
Lemon
Lightly Smoked Tomato Fondue
2kg x Roma tomato
200g x shallots - finely chopped
2 x cloves of garlic - finely chopped
1 x sprig rosemary
2 x sprigs thyme
50ml x extra virgin olive oil
1 x pinch sugar
2 x pinch salt
Freshly milled black pepper
200g x wood chips
Chive Butter Sauce
200g x butter - cold, diced
1 x shallot - finely chopped
100ml x dry white wine
1 x tbsp white wine vinegar
50ml x thickened cream
Method
Baby Snapper
Use the freshest fish available to you and ask your fishmonger to fillet it for you.
In a thick based frying pan add olive oil and place your fish skin side down in the pan.
Leave the fish to cook for a couple of minutes, add fresh butter to the pan then turn the fish over and lightly squeeze with lemon and sea salt and serve immediately.
Lightly Smoked Tomato Fondue
First blanch, peel, ΒΌ, and deseed the tomatoes. Discard the skin and seeds.
Divide the tomatoes into 2 containers of 25% and 75%.
In a frying pan, heat up the wood chips until they start to smoke. Take off the heat, place the smaller container of tomatoes in a bamboo steamer above the chipping and completely wrap in foil. Leave for 5-10 minutes.
In a hot pan, add the oil and cook the shallot and garlic without colouring for 2 minutes. Then add the herbs and the large container of tomatoes.
Now add the smoked tomato to the pan along with sugar, salt and pepper, and stir altogether.
Leave to cook slowly and reduce for approx 30 minutes.
Taste - check seasoning and enjoy.
Chive Butter Sauce
Melt 30g butter in a thick based pan, then add the chopped shallot and cook without colouring for 2 minutes. Add the vinegar and wine and reduce down by half.
Add the cream and reduce slightly.
Slowly add a couple of pieces of cold butter and whisk continuously on a gently heat.
Continue to slowly add the butter and whisking until all butter is used.
Add the chopped chives and serve immediately.
The secret to not splitting the sauce is to keep it at a constant temperature and not let the sauce boil