Name: Pan-Fried Snapper with Spinach, Burnt Butter Sauce & Smoked Potato Mash
Yield: Serves 4
Cuisine: British
Ingredients: 1 tbsp drained baby capers; Sea salt flakes and freshly ground black pepper, for seasoning; 125 ml (½ cup) pouring cream; 1 lemon, peeled, segmented; ½ fresh long red chilli, deseeded, cut into 2mm-thick pieces; 125 ml (½ cup) red wine jus; Table salt and ground white pepper, for seasoning; Pinch of table salt; 60 ml (¼ cup) white balsamic vinegar; 1 eschalot, peeled, thinly sliced into rings; Fresh warrigal green sprigs, for serving; 2 tsp liquid smoke; 3 garlic cloves, thinly sliced; ½ lemon; 50 g unsalted butter; 2 tbsp lemon extra virgin olive oil; 2 tbsp vegetable oil; 4 x 180 g snapper fillets (skin on); ½ tsp fresh geraldton wax leaves; 500 g desiree potatoes, peeled; 200 g baby spinach; Rosemary salt, for sprinkling; 150 g chilled salted butter, chopped; 125 ml (½ cup) milk; Juice of 1 lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

2 tbsp vegetable oil
4 x 180 g snapper fillets (skin on)
Sea salt flakes and freshly ground

Europe
Oceania
United Kingdom
Australia
Sydney
Fish course
Dinner
Pescatarian
Microwave
Gluten-free
Mediterranean

Method

Begin with pickling the eschalot. Place the eschalot in a small bowl. Toss in the vinegar and salt. Set aside, stirring occasionally, for 2 hours to pickle.
While the eschalot pickles, make the smoked potato mash. Place the potatoes in a steamer set over a saucepan of simmering water and steam for 40 minutes or until soft. Press the potatoes through a ricer or

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