Ingredients
- For the fish stock
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- 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
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- 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
- For the snapper fillet
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- 1 snapper fillet
- 1 tbsp olive oil
- salt and freshly ground black pepper
- For the couscous
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- 75g/2¾oz couscous, cooked to packet instructions
Preparation method
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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.
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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.
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Add the white wine, the fish stock, double cream and chives.
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Bring to the boil, then lower the heat to a simmer to reduce for five minutes.
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For the snapper fillet, rub the fillet with olive oil and season well with salt and freshly ground black pepper.
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Place in a small frying pan over a medium heat and fry the fillet for one minute on each side, or until cooked through.
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To serve, place the snapper fillet on the carrots and serve the cooked couscous on the side.