Poached Snapper with Pea Beurre Blanc

Cook Time 45 minutes

Servings 2-4

Ingredients

1 side of snapper, pin boned skin on 

1 bouquet garni (2 bay leaves, sprigs of thyme and parsley)

1 French shallot, halved plus an extra 2 finely chopped  

1 small carrot, thinly sliced 

1 small fennel bulb, cut into quarters

1 lemon peel

1½ cups frozen baby peas, blanched  

150ml white wine vinegar

1 tbsp white wine 

2 tbsp thickened cream

300g unsalted butter, cubed and cold

Salt 

Method

Fill a large sauté pan with water and add bouquet garnis, the halved shallot, carrot, fennel and peel. Bring to the boil and turn the heat down and simmer for 5-10 minutes for the flavours to infuse. Now gently place the fish in the cooking liquid with a pinch of salt and poach for 5-6 minutes. With a slotted spoon, remove the fish fillet and keep warm.

For the sauce, add the 2 finely chopped shallots, vinegar and wine to a small pot and simmer over a medium to low heat until reduced by two-thirds. Add the cream before little by little starting to whisk in a few cubes of butter. Keep whisking until it is all incorporated. The sauce should be thick and glossy. Season to taste.

Place fish on an oval platter, garnish with peas and pour over the sauce.