A truly elegant dish, in both flavour and presentation, this snapper with potato stacks with beurre blanc is perfect for a sophisticated dinner party.
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Ingredients
Method
Trim sides of fish fillets to neaten into rectangular shapes; lightly score fish skin at 1cm (½ inch) intervals (to help the skin brown and prevent it curling). Refrigerate until ready to cook.
Make potato stacks. Preheat oven to 220°C/425°F. Peel and finely chop shallot. Peel potatoes; slice potatoes finely using a mandoline or V-slicer. Place potatoes in medium bowl with crushed garlic, shallot and oil; season. Cut out six 8.5cm-rounds of baking paper. Brush paper with a little extra oil, place in base of small shallow baking dish. Layer potato mixture, into stacks on each round of baking paper. Carefully pour stock into dish. Cut butter into six pieces, dot each stack with butter. Bake, uncovered, about 30 minutes or until potatoes are tender and golden brown.
Meanwhile, make beurre blanc. Chop butter into 1cm (½ inch) cubes. Combine wine, vinegar and juice in small saucepan; bring to the boil. Boil, until reduced by two-thirds. Add cream, return to the boil; reduce heat. Whisk in cold butter, one piece at a time, whisking between additions until sauce is smooth and thickened slightly.
Preheat oven to 200°C/400°F. Season fish with salt, pepper and juice. Heat oil and butter in large ovenproof frying pan; cook fish, skin-side down, about 3 minutes or until skin is crisp, turn fillets over. Transfer pan to oven; cook, fish, uncovered, about 4 minutes or until cooked to your liking.
Slide potatoes from baking paper rounds onto serving plates; serve with fish, skin-side up, drizzle with beurre blanc. Top with chives, if you like.
If your pan doesn’t have an ovenproof handle, cover the handle well with several layers of foil.
Note
