Snapper Tail with Chive Sauce

Cook Time 20 minutes

Servings 4

Ingredients

A splash of extra virgin olive oil

1 baby snapper, head removed (use for stock or it can be roasted as part of another dish)

100ml white wine 

½ cup chicken stock

200ml thickened cream

10g cold butter 

2 tbsp salmon roe 

½ bunch chives, very finely chopped 

Method

Preheat the oven to 200°C. Remove fish from the fridge 40 minutes before cooking. Drizzle oil over fish and season with salt. 

Heat a large pan over a medium to high heat and seal the fish on both sides for a minute. Deglaze with white wine and add the stock. Roast in the oven for 15 minutes.

Carefully remove the fish and place on a platter. Return the pan to the heat and bring sauce up to a simmer. Add the cream, whisk in and cook for a minute to thicken before little by little whisking in the cold butter over a medium heat until glossy. Remove sauce off the heat and add the salmon roe. Fold through, then pour over fish and garnish with chives.