This simple but tasty dish can be prepared any time of the year, and enjoyed with a bottle of Sauvignon Blanc. (sorry no photo)
Ingredients
| 2 medium | Snapper fillets, 200g each (Main) |
| 50 g | Flour, seasoned |
| 1 | Egg, free-range |
| 200 g | Breadcrumbs, or use 3-4 slices, fresh |
| 300 g | Heirloom vine tomatoes |
| 1 handful | Rocket, or micro greens, dressed |
| 50 g | Butter, and oil, for frying |
Artichoke sauce
| 1 can | Artichoke heart |
| 3 | Free-range egg yolks |
| 150 g | Creme fraiche |
| ¼ cup | Chopped dill |
| 1 | Salt and pepper, to taste |
| 1 large | Lemon, zest and juice |
| 100 g | Cold butter |
| 100 g | Grated parmesan cheese |
Directions
- Pat snapper fillets dry, dredge in seasoned flour. Dip in beaten egg, coat in the bread crumbs that has half the lemon zest mixed in. Rest in frig while preparing tomatoes and sauce. Drizzle tomatoes with oil, salt and pepper place on tray, roast in oven at 180c until the fish is ready. Keep an eye on them, size can alter cooking time.
- Whisk in a bowl the eggs and creme fraiche, place bowl over saucepan of simmering water, keep whisking. Add diced dill, lemon juice and remaining zest. Sauce will thicken as it warms. Do not over heat sauce. Start adding knobs of butter while whisking. A grind or two of fresh pepper and salt can be added now Finish off with grated parmesan cheese. Take off heat and keep warm. If sauce is over thick thin with drained water from artichokes or wine. Check tomatoes.
- Heat a frypan with butter and oil to medium high. When butter stops bubbling add fish to pan. When underside gets a light golden colour turn over and finish cooking. Place cooked fish onto warm serving plates. Give the sauce a stir then coat about half the fillet, garnish with a sprig of dill. Remove tomatoes from oven if not already out ,use half on each plate depending on size, (leave on vine). Serve with rocket or micro greens salad on plate or in a small side bowl. Enjoy with a glass or three of Sauvignon Blanc