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

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

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

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

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