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Snapper and Clams with Saffron Butter Sauce

Serves 4
  • Steps
  • Ingredients

Steps

  • Preheat oven to 180C.
  • Cut snapper fillets in half width ways, leaving skin on and set aside in fridge until required. Cut up fish bones and trimmings into small pieces.
  • To make the Fish Stock, heat 1tbsp oil in large saucepan, add carrot, garlic, onion, celery, peppercorns, thyme and fish trimmings and cook until lightly vegetables softened without browning.
  • Add water and bay leaf. Bring stock to the boil then reduce heat to simmer for 30 minutes, skim surface regularly to remove any impurities. Strain stock through a fine sieve into a medium saucepan to make 400ml of stock.
  • To make the Saffron Butter sauce, add Fino sherry and saffron to fish stock and place on medium heat and bring to a simmer.
  • Add clams and cook until opened, remove clams and set aside.
  • Reduce sauce gently boiling for 5 minutes. Remove from heat and whisk in butter one cube at a time to emulsify. Stir in lemon juice, season with salt and pepper to taste and set aside.
  • To cook the Leeks, melt butter in small frypan and add leeks, cook until lightly caramelised and set aside until serving.
  • To cook the snapper fillets, oil and season reserved fillets. Heat a large frypan on medium heat and place fillets, skin side down into pan until skin is crispy, about 3 minutes. Remove pan from heat and place in oven for 6-7 minutes until cooked through.
  • Meanwhile, gently reheat sauce and add peas and clams. To serve, divide sauce between 4 shallow bowls, place fish fillet in middle, place 3 clams around fillet, place 3 leeks around the sauce, add a squeeze of lemon and a sprinkle of parsley to finish.

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