Goldband Snapper with Fennel, Fig and Pear Salad

Goldband Snapper with Fennel, Fig and Pear Salad

Goldband Snapper with Fennel, Fig and Pear Salad

4 Serves 30 mins prep 10 mins cook

Ingredients

4 x 200g skinless Gold band snapper fillets
Plain flour, for dusting
25g butter
2 tbs olive oil

WALNUT DRESSING
1 egg yolk
2 tsp Dijon mustard
1 tbs Champagne
125ml walnut oil
2 tsp honey

SALAD
100g walnut pieces, roasted
1 firm ripe pear, thinly sliced
4 ripe figs, quartered
1 baby fennel, thinly sliced
100g watercress leaves

Method

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.

Notes

This recipe has not been tested.

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