4 x 200g skinless Gold band snapper fillets
Plain flour, for dusting
2 tbs olive oil
1 egg yolk
2 tsp Dijon mustard
1 tbs Champagne
125ml walnut oil
2 tsp honey
100g walnut pieces, roasted
1 firm ripe pear, thinly sliced
4 ripe figs, quartered
1 baby fennel, thinly sliced
100g watercress leaves
1. To make dressing, process egg yolk, mustard and Champagne until smooth. With motor operating, drizzle in oil until thick and smooth. Stir in honey. Season. Refrigerate.
2. Dust fish in flour and season. Melt butter and oil in a frying pan over medium heat. Cook fish until browned on both side and just cooked through.
3. To make salad, toss all ingredients in a large bowl. Drizzle with dressing.
4. Serve fish with salad.
This recipe has not been tested.