Red Snapper with Semolina Crumb, Shallots, Garlic, Leeks Grilled on Hibachi

Serves Serves 2
  • Steps
  • Ingredients


  • Prepare a hibachi.
  • Fillet the snapper into two 200g fillets, reserving bones for the stock.
  • For the Quick Fish Stock, prepare the hibachi or place a wire rack over a gas stove burner and char the snapper bones, onion and spring onions.
  • Place the charred bones, onion and spring onions with garlic into a medium glass bowl and add 3 cups of water to cover.
  • Microwave on high for 6 minutes. Taste, if the flavour hasn’t developed microwave again in 1 minute intervals. Set aside.
  • For the Beurre Blanc Sauce, melt butter in a medium saucepan over a medium heat. When it begins to foam, lower the heat and add shallot and garlic. Cook until translucent.
  • Deglaze with 1 cup of prepared fish stock and vinegar. Increase heat and simmer for 10-12 minutes until reduced by 2/3.
  • Add the cream and cook for a further 6-8 minutes or until it starts to thicken and is reduced by half - the sauce should be glossy and coat the back of your spoon.  Season with salt and pepper and add chopped chives. Stir to combine and keep warm until required for serving.
  • Meanwhile, for the Semolina Crumbed Snapper, prepare three shallow flat bowls with the flour, buttermilk and semolina. Season the flour with salt and pepper
  • Dust the snapper portions in flour and dip into the buttermilk ensuring to coat the entire piece. Then cover in semolina, ensuring the crumb coating is even and generous.
  • Over a medium heat, melt butter and add grape seed oil in a frypan.
  • Once butter is foaming, add snapper and cook for 3-5 minutes each side, or until the crumb is golden brown and a skewer can be inserted without any resistance. Turn heat down if butter is burning.
  • To prepare the Chargrilled Leek, remove the end of the leek then cut 15cm from the base of Cut this piece in half lengthwise and brush with grapeseed oil, season with salt and pepper. Place cut side down on hibachi or onto a wire rack over a gas burner until you have a nice char. Then finish in the saucepan with the snapper cooking butter, basting with a spoon. Cook until tender.
  • To serve, place a piece of snapper on each plate and season with flaky sea salt.
  • Rest a leek on top of the snapper. Sprinkle white vinegar with your fingers over snapper and leek. Pour sauce over ¼ of snapper and onto the plates.

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