Bek and Ash - Goldband Snapper
with Fennel, Fig and Pear Salad
Prep time: 30 mins Cook time: 10 mins Serves: 4
4 x 200g skinless snapper fillets
Plain flour, for dusting
1 egg yolk
2tsp Dijon mustard
125ml walnut oil
100g walnut pieces, roasted
1 firm ripe pear, thinly sliced
4 ripe rigs, quartered
1 baby fennel, thinly sliced
100g watercress leaves
- To make dressing, process egg yolk, mustard and Champagne until smooth. With motor operating, drizzle in oil until thick and smooth. Stir in honey. Season. Refrigerate.
- Dust fish in flour and season. Melt butter and oil in a frying pan over medium heat. Cook fish until browned on both side and just cooked through.
- To make salad, toss all ingredients in a large bowl. Drizzle with dressing.
- Serve fish with salad.