Snapper steaks with mustard sauce and truffle oil
( SERVES 4 )
Photo by Babiche Martens
Cooked this way, the fish stays moist and tender on the bone. Serve it with soft kumara mash and greens, for a quick luxurious meal made in 30 minutes. (You’ll find the white anchovies and truffle oil at good speciality food stores.)
- Place the kumara in salt water and cook for 10 minutes until soft. Drain, add 1 tablespoon of butter and smash.
- Heat 25g butter in a pan and cook the snapper for 4 minutes each side depending on their thickness. Remove to a plate.
- Add the silverbeet to the pan and cook through. Remove. Add the rest of the butter, mustard, anchovies and parsley. Heat through.
- Serve the mashed kumara, silverbeet with the steaks topped with anchovy butter. Drizzle the top with truffle oil.
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