Roast Snapper Fillet with Cloudy Bay Clams, Baby Peas, Fennel and Crayfish Butter
- 6 x 160gms snapper fillet portions
- 500gms cloudy bay diamond clams
- 1 Tbs butter
- 1 small brown onion (sliced)
- 1 clove garlic sliced
- 500gms baby peas
- 1 head fennel (thinly sliced)
- 50gms crayfish butter
- 400ml fish stock
- 30 potato parisienne
- 1/2 bunch chervil (de stalked - leaves only)
- Salt and pepper to taste
Place a heavy saucepan onto a moderate heat and add butter, then onions, and saute for 1minute. Then add the sliced garlic. Cook one minute longer and then add fish stock. Bring this stock mixture to the boil, and then add clams and fennel and cook until clams open. Add peas and crayfish butter. Adjust seasoning. Add potato parisienne and picked chervil.
To serve: -Ladle the stock/potato/pea mixture into bowl plates and place cooked snapper fillet on top.
- 1 kg crayfish shells
- 250gms peeled and chopped carrots
- 1 onion diced
- 1 head of garlic chopped in half
- 1/2 bunch thyme
- 200ml tomato paste
Place all ingredients into a heavy based saucepan and bring to a gentle simmer. Cook over a low heat for 1/2 an hour before removing from the heat. Leave to infuse for several hours before straining through a fine sieve or muslin.