Red Snapper with Semolina Crumb

Cook Time 45 minutes

Servings 4

Ingredients

Fish Stock

2 snapper bones (from filleted snapper)

1 onion

1 spring onion

2 cloves of garlic

1 small carrot

1 stalk celery

3 cups water

Beurre Blanc Sauce

¾ cup prepared fish stock (from above)

1 cup butter, cubed

1 shallot, finely chopped

2 cloves garlic, minced

½ cup white wine

¼ cup white wine vinegar

½ cup thickened cream

Salt and white pepper, to taste

Chopped chives (for garnish)

Semolina Crumbed Snapper

2 snapper fillets (200g each)

½ cup flour (for dusting)

1 cup buttermilk (otherwise can use egg)

1 cup semolina

Salt and pepper, to taste

2 tbsp butter (for frying)

2 tbsp grapeseed oil (for frying)

To serve

Flaky sea salt

White pepper

White wine vinegar

Method

Fillet the snapper into two 200g fillets, reserving bones for the stock.

For the Quick Fish Stock, place a wire rack over a gas stove burner and char the snapper bones, onion, carrot, celery and spring onions. If you dont have a gas stove, this step can be done on a hot BBQ. Place the charred bones, and vegetables into a pot and fill with water to cover. Simmer for 30 minutes until the stock is flavourful and golden in colour.

For the Beurre Blanc Sauce, add the white wine and vinegar to a saucepan and simmer over medium heat for 1-2 minutes until it no longer smells strongly of alcohol. Reduce heat to low-medium and add the shallot and garlic and continue to reduce until it thickens slightly. Add the fish stock and reduce again. Add the cream and reduce.

Slowly whisk in cubes of butter emulsifying into the reduction. When the sauce has thickened and coats the back of a spoon. Season with salt and pepper and add chopped chives. Stir to combine and keep warm until required for serving.

Meanwhile, for the Semolina Crumbed Snapper, prepare three shallow flat bowls with the flour, buttermilk and semolina. Season the flour with salt and pepper.

Dust the snapper portions in flour and dip into the buttermilk ensuring to coat the entire piece. Then cover in semolina, ensuring the crumb coating is even and generous.

Over a medium heat, melt butter and add grape seed oil in a frypan.

Once butter is foaming, add snapper, baste with a spoon and cook for 3-5 minutes each side, or until the crumb is golden brown and a skewer can be inserted without any resistance. Turn heat down if butter is burning.Cook until tender. Drain on paper towels.

To serve, place a piece of snapper on each plate and season with flaky sea salt. Pour sauce over ¼ of snapper and onto the plates and Sprinkle white vinegar with your fingers over snapper. Garnish with chives.