Snapper cake with lobster mayonnaise and samphire

Mirepoix

1. Sauté onion, celery, capsicum, chilli and thyme until very tender, no resistance, almost paste like, add white wine cook until evaporated. Chill mixture for further use.
2. Then pick through snapper fillet to remove any bones, mix with chilled cooked mirepoix, lobster mayonnaise, lemon juice, sugar, bread crumbs, salt and pepper.
3. refrigerate for 2 hours allowing the bread crumb to soften.
4. Mould the snapper crumb the outside and cook in a non stick frying pan with a little vegetable oil, serve with mango vinaigrette, snipped tatsoi leaves and fried shallots, samphire.

Lobster oil

1. Put all ingredients in to a deep pot, cover with vegetable oil and bring to the boil, turn down to a low heat and simmer for 10 minutes, allow to chill before straining, giving the oil to infuse and enhance the flavour.

Mayonnaise

1. Using a stainless steel bowl whisk egg yolks, vinegar, sugar and dijon mustard, slowly drizzle the oil in while whisking
2. Season for flavour.

Crispy shallots

1. Soak shallots for 24 hours in cold water
2. Drain and pat dry remove as much water as possible
3. Add shallots to oil and bring up to heat
4. Keep a close eye on them as they burn easily

Court bouillon

1. Poach snapper fillet in the acidulated water,
2. Wrap with tin foil, cook on a low temperature 140 for 25 minutes.
3. Chill, before removing the snapper.

Mango vinegar

1. In a small pot, add the mango, vinegar, orange juice, vanilla bean
2. Bring to the boil and simmer for 4 minutes
3. Remove vanilla bean, then puree until silky smooth, season to taste
4. Cool before serving with snapper cake

Samphire

1. Pick from vine
2. Soak in water, to remove sand
3. Cook in boiling salted water