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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Pan-Fried Snapper with Spinach, Burnt Butter Sauce & Smoked Potato Mash

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of