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

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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