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Ruth Pretty’s Crispy Skin Snapper

with Sage Brown Butter Sauce and Pommes Puree

(serves 6)

INGREDIENTS

  • 6 snapper fillets each weighing 120g-130g (skin on, bone out, trimmed to even portions)
  • 30g (3 tbsp) butter
  • flaky sea salt
  • freshly ground black pepper
  • Sage Brown Butter Sauce
  • Pommes Puree

METHOD

  • Preheat barbecue flat plate to hot.
  • Dry fish well using paper towels.  If skin is dry it will crisp up better.
  • Using a sharp knife, evenly score skin, making 3-5 cuts through the skin.
  • Place snapper, skin side down, on preheated barbecue or flat plate and cook for 4-5 minutes or until skin is crispy and fish is two-thirds cooked.  Turnover and cook for a further 2-4 minutes or until fish is completely cooked.
  • Remove fish from barbecue or flat plate, season with salt and pepper and serve hot with Sage Brown Butter Sauce and Pommes Puree.

Sage Brown Butter Sauce

(serves 6)

INGREDIENTS

  • 100g unsalted butter (diced)
  • 1/2 tsp flaky sea salt
  • 1/8 tsp freshly ground black pepper
  • Fresh sage leaves

METHOD

  • Place butter in a small pot set over a medium heat and stir until melted.  Leave butter to bubble around the edges of the pot until it clarifies (milk solids separate from the fat), approximately 4-6 minutes. 
  • Pour butter through a muslin lined sieve leaving as much of the white milk solids in the pot as you can. Discard milk solids.
  • Return butter to a clean pot and on a medium heat, heat until butter is just starting to colour, approximately 2 minutes.  Remove from heat.
  • Pour butter through a sieve lined with a paper towel to remove any burnt particles.
  • Add salt, pepper and sage leaves and infuse for five minutes.
  • Strain and use immediately or cool and re heat to serve. Garnish with sage leaves.

Pommes Puree

(serves 10)

INGREDIENTS

  • 1kg (5-6) large floury potatoes (washed)
  • 185ml (3/4 cup) milk (1st measure)
  • 180g butter (diced)
  • 3/4 tsp flaky sea salt
  • ¼ tsp freshly ground white pepper
  • 150ml (2/3 cup less 1 tbsp) milk (2nd measure) to re heat

METHOD

  • Preheat oven to 190°C.
  • Place potatoes on large trays and place in preheated oven for approximately 50-60 minutes or until very soft.
  • Remove from oven and set aside for 10 minutes or until you can hold them.  Remove flesh from potatoes and pass through a potato ricer or fine sieve.  Keep warm.
  • Place butter in a pot and melt.  Keep warm.
  • Pour milk into a pot and heat until medium hot.  Milk should be the same temperature as the butter and potatoes.
  • Place potatoes in a pot.  Add butter in small increments to potatoes (the amount will vary depending on the amount of moisture in the potatoes) until potato is just starting to split.
  • Slowly add warmed milk and stir well with a spatula until a soft, fluffy appearance is achieved.
  • Add salt and pepper and mix to combine. Serve immediately or alternatively cool and reheat to serve.
  • To reheat: Place 2nd measure of milk in a large pot and heat until warm.
  • Add potato to milk all at once and place pot over a low heat.  Using a spatula whip until milk is amalgamated. Stir continuously until potato is hot.
  •  Serve hot immediately or hold covered on a simmer mat or close to indirect heat until ready to serve.
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