with Sage Brown Butter Sauce and Pommes Puree
- 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
- 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
- 100g unsalted butter (diced)
- 1/2 tsp flaky sea salt
- 1/8 tsp freshly ground black pepper
- Fresh sage leaves
- 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.
- 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
- 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.