Ruth Pretty's Crispy Skin Snapper

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.

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

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 2^nd 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.