Ingredients
- For the fish stock
-
- 250ml/9fl oz water
- 1 red snapper, bones and head only
- 2 bay leaves
- 3 fresh
parsley stalks - 2
peppercorns
- For the nage of carrots
-
- 1 tbsp
olive oil - 5 baby
carrots - 2
spring onions, white ends only - 100ml/3½fl oz
white wine - 100ml/3½fl oz freshly made fish
stock - 100ml/3½fl oz
double cream - 2 tbsp fresh
chives, chopped - salt and freshly ground
black pepper
- 1 tbsp
- For the snapper fillet
-
- 1
snapper fillet - 1 tbsp
olive oil - salt and freshly ground
black pepper
- 1
- For the couscous
-
- 75g/2¾oz
couscous, cooked to packet instructions
- 75g/2¾oz
Preparation method
-
To make the fish stock, place a medium sized saucepan over a high heat. Add the water, fish bones, bay leaf, parsley stalks and peppercorns. Bring to the boil and cook until reduced to 100ml/3½fl oz. Set aside and allow to infuse further.
-
To make the nage of carrots, place the oil in a large frying pan over a high heat. Add the carrots and spring onions and fry for one minute.
-
Add the white wine, the fish stock, double cream and chives.
-
Bring to the boil, then lower the heat to a simmer to reduce for five minutes.
-
For the snapper fillet, rub the fillet with olive oil and season well with salt and freshly ground black pepper.
-
Place in a small frying pan over a medium heat and fry the fillet for one minute on each side, or until cooked through.
-
To serve, place the snapper fillet on the carrots and serve the cooked couscous on the side.