The ultimate accompaniment to steaks and roast beef sandwiches, I love the peppery punch horseradish cream adds to grilled fish, too.”
PAN-FRIED SNAPPER WITH WHIPPED HORSERADISH LEMON BUTTER
2 tablespoons extra virgin olive oil 2 x 200g small snapper fillets ¼ cup (35g) plain (all-purpose) flour watercress and lemon wedges, to serve
100g unsalted butter, chopped and softened 1 teaspoon sea salt flakes 1 teaspoon finely grated lemon rind ¼ cup (95g) store-bought horseradish cream To make the horseradish butter, place the butter, salt, lemon rind and horseradish in a bowl. Using electric beaters, beat for 1–2 minutes or until light and fluffy. Set aside.
Heat the oil in a large frying pan over high heat. Dust the snapper in the flour. Cook the snapper, skin-side down, for 2–3 minutes. Turn and cook for a further minute or until cooked through. Divide between plates and serve with the watercress, lemon wedges and horseradish butter. Serves 2.