Pan-Roasted Snapper with Sweet Corn, Zucchini Flowers, Black Fungus & Cuttlefish Ink

Name: Pan-Roasted Snapper with Sweet Corn, Zucchini Flowers, Black Fungus & Cuttlefish Ink
Yield: Serves 6
Cuisine: Australian
Ingredients: 1 bunch thyme, sprigs torn; 12 female zucchini (courgette) flowers; 6 cobs sweetcorn, kernels removed; 40 g unsalted butter; 6 x 180 g pieces snapper fillet, skin on and pin-boned; 1 tablespoon olive oil; 1 carrot, chopped; 1 cup (250 ml) Fish stock (see Basics); ½ head of garlic, cloves separated and peeled; 3 fresh bay leaves, torn; 1 stalk celery heart, chopped; 200 g black fungus, hard parts discarded, cut into bite-sized pieces; 1½ tablespoons extra virgin olive oil; 1 brown onion, chopped; 100 ml extra virgin olive oil; blue-eye trevalla; hapuku; mulloway; 1 tablespoon vegetable oil; 2 tablespoons cuttlefish ink; salt flakes and freshly ground white pepper, to taste; ½ lemon; salt flakes, to taste; 1 cup (250 ml) Reduced veal stock (see Basics); 150 ml milk

Preparation info

Serves
6

Difficulty
Medium

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Brent Savage is an exponent of molecular gastronomy, creating clever modern food that has lively flavours and always looks great on the plate. There aren’t too many chefs’ tricks in this dish however, which has been on the Bentley menu since day one - just good fresh produce combined in an interesting way. Reduced veal stock is one of those ingredients chefs just happen to have on hand. It adds a rich depth to