Ep 8 - Vanilla Butter Poached Snapper
EP 8 Amy Shields
1 cup chicken stock
1 shallot, roughly chopped
juice of 1 lime plus zest and lime cheek for garnish
100 grams butter, cut into small cubes and chilled
180 grams unsalted butter
4 tablespoons pure cream
4 x 150 gram snapper fillet, skin off
1/2 vanilla pod
1 bunch silver beet leaves, stalks removed, roughly chopped
sea salt and white pepper to taste
1. To make the lime beurre blanc, place the stock and shallots in a saucepan and set over medium high heat. Bring to a boil and allow to boil until reduced to about 5 tablespoons. Add the lime juice and return to a boil. Remove from heat and strain, discarding shallots. Return to the saucepan and place over a low heat. Add cold butter cubes, one at a time, while whisking until the sauce is glossy and well emulsified. Add the cream and whisk well. Season with salt and white pepper. Set aside.
2. For the snapper, add 150 grams unsalted butter to a large frypan and set over low heat. Allow to melt. Scrape the seeds from the vanilla pod and add to the butter, along with the pod. Add the snapper fillets and poach until just cooked, about 5-6 minutes, turning halfway. Remove fish from butter and set aside on paper towel. Season with salt and white pepper.
3. Meanwhile, for the silver beet, place remaining 30 grams unsalted butter in a frypan and set over medium heat. Once butter has melted, add the silver beet and cook until wilted. Remove from heat and season with salt and white pepper.
4. To serve, place silver beet on the plate. Top with snapper fillet and a spoonful of beurre blanc. Garnish with lime zest and cheek.