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Steamed Baby Snapper, Fennel Jam, Citrus Carrot Puree and Olive Oil Emulsion
Recipe by Sarah Knights
- Steps
- Ingredients
Steps
- For the puree, place ingredients in a saucepan over very low heat and cook for about 1 hour, stirring frequently, taking care not to let the carrot colour. If necessary, add a small amount of water during cooking as needed. Once the carrot is very tender, transfer to a blender and puree until smooth. Season to taste, and set aside until needed.
- For the fennel jam, place ingredients in a heavy-based saucepan over medium heat. Cook for 30 minutes or until liquid has evaporated, stirring frequently. Season to taste, then strain through a sieve. Set aside in a warm place until needed.
- For the olive oil emulsion, whisk yolks and mustard in a medium bowl until combined. Whisking constantly, gradually add oils in a slow steady stream until mixture is thick, pale and combined. Transfer to a bowl, add lemon juice and season to taste. Heat chicken stock and whisk into emulsion. Strain through a fine sieve, then set aside in a warm place until needed.
- For the snapper, place snapper fillets in a steamer basket lined with baking paper, set over a saucepan of boiling water. Steam fish for 3-4 minutes until just cooked.
- To serve, spoon carrot puree onto plates top with fennel jam, and arrange fish on top. Whisk the emulsion, then drizzle over fish and garnish with micro herbs.
