Saddletail Snapper with Roasted Cauliflower & Toasted Almonds
Ingredients
200gm Angelakis Saddletail Snapper
100 gm Butter
¼ Cup White Wine
1 tbls Lemon Juice
½ Cauliflower
2 White Potatoes
Olive Oil
100 ml Cream
Sea Salt
50 gm Almond Flakes, toasted
Fresh Thyme Sprigs
Method
Preheat the oven to 180℃, cut the cauliflower into florets, place half of the florets on a tray lined with baking paper and drizzle with olive oil & sprinkle with sea salt, roast in the oven until golden brown and cooked through.
While the cauliflower is roasting, peel the potatoes and place in a pot with cold water along with the remaining cauliflower, season with sea salt and bring to the boil. Cook until tender. Drain off the water, mash, add the cream, stir through until the mixture is thick and creamy, season with sea salt, keep warm.
Heat a frypan over a medium heat, add a little olive oil, place the snapper fillets in the pan and cook for 2-3 minutes each side, remove from the pan, set aside & keep warm.
Add the white wine and lemon juice to the pan and allow to simmer for 2 minutes, whisk in the butter a little at a time until all butter is incorporated and the sauce is thick. Remove from the heat.
To serve, place some of the cauliflower puree on the plate, top with the roasted cauliflower. Place the snapper fillet on top, sprinkle over the thyme sprigs and toasted almonds and serve with the butter sauce.