|4 x 150g fillets of snapper, 2cm thick, skin on
20ml extra virgin olive oil
4 sprigs thyme
65 degree hen egg
4 free range eggs
16 baby leeks
100g mashed potato, well-seasoned
1 tablespoon dijon mustard
2 egg yolks
1 teaspoon Murray River Sea Salt
80ml grapeseed oil
Extra virgin lemon oil
Snapper and hens egg
|1.||Place the eggs in the steam oven and steam at 65°C for 14 minutes.|
|2.||Oil and season the fish, place one sprig of thyme on each piece and
vacuum seal in individual bags.
|3.||After 14 minutes, place the snapper in the steam oven with the eggs and
steam for a further 12 minutes.
|1.||Pre-heat the oven on Fan Grill at 220°C.|
|2.||Season and oil the baby leeks and cook for 2 minutes.|
|1.||Combine all ingredients except the oil in a stainless steel jug or cylindrical vessel;
gradually add the oil whilst mixing with a stick blender until you have reached the
consistency of a mayonnaise.
|1.||Place a snapper fillet on each plate, place leek, hens egg and mustard mayonnaise
next to the snapper and drizzle with olive oil and a squeeze of lemon.