Fish to share

by Drew Bolton

You'll need

  • 1.2kg NZ pink snapper
  • 10 Blue mussels
  • 4 Diamond shell clams
  • 1 Bunch of asparagus
  • 6 Caperberries
  • ––––––––
  • – for the Grenobloise Sauce
  • 100g Butter
  • 40g Sliced Shallots
  • 40g Baby capers
  • 20g Preserved lemon
  • 100g Cherry tomatoes
  • 80g Cauliflower florets

Here's how

  1. Melt the butter and add the lemon juice and noilly prat and cook until the butter turn a light nutty brown colour (beurre noisette). Add all the remaining ingredients and heat them through. Reserve warm.
  2. On the chargrill, mark the snapper’s skin and place in a roasting tray and in the oven at 180C for approx. 12 mins. Check if the fish is cooked by sticking a thin skewer or cake tester into the thickest part of the flesh, hold the skewer in for 5 seconds and then touch it your lip. The skewer should be warm.
  3. Allow the fish to rest for 5 mins in a warm place. Meanwhile, steam the clams and mussels in a hot pot with a little white wine until they all open. Blanch the asparagus spears in salted boiling water until tender, drain and reserve.
  4. Place the fish into a large serving dish and top the fish with the grenobloise sauce. Add the clams and mussels and finally garnish the dish with the asparagus spears and caperberries.

About the Author

Drew Bolton

Drew Bolton is Executive Chef at Vine Double Bay after a culinary career that has seen him work at acclaimed restaurants in Sydney, NSW and Worldwide. Drew grew up in a family that had a deep respect and love for food. Taught to cook from a young age by his father, Drew’s love for food quickly... Read Full Bio

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