Steamed Snapper wit h Mussel and Samphire

Serves 1

Prep time 50 minutes Cook time 20 minutes

mussel purée

• 500g carrots

• 1.36 litres clam stock

• 1kg mussels

• 105ml pomace oil

• 1g xanthan gum

• citric acid, to taste

• white wine vinegar, to taste

• kombu salt, to taste

» Cook carrots in clam stock until soft, then strain the carrots.

» In a blender, blend strained carrots mussels into a purée.

» In a bowl, whip the purée with pomace oil and xanthan gum.

» Season the purée with citric acid, white wine vinegar and kombu salt.

golden beetroot and cauliflower purée

• 1 cauliflower, medium

• 2 golden beetroots, large

• 1 tsp tumeric powder

• 1/4 tsp onion powder

• 1/4 tsp garlic powder

• 1/2 tsp garam masala

• 1/4 cup unsweetened coconut milk » Pre-heat over to 200°C.

» Roughly chop cauliflower and golden beetroots and roast them in the oven for 30 minutes.

» In a blender, blend all ingredients into a purée.

steamed snapper fillet

• 120g snapper, cleaned and pin boned

• 1 lime, to season

• salt, to season

» Pre-heat steamer to 70°C and steam the snapper for 5 minutes. Then season it with lime and salt.

samphire braising liquid

• 4g bonito

• 500ml water

• 100ml soy sauce

• 50ml sherry vinegar

» In a pot, bring all ingrdients to a boil and then strain. Set aside the braising liquid.

braised samphire • 20g samphire

» Bring the samphire liquid to boil and then cook the samphire for 1 minute and strain.

assembly

• shiso leaves

» Place golden beetroot and cauliflower purée, followed by mussel purée, then the steamed snapper, ending it with braised samphire and shiso leaves.