Steamed Snapper with Celeriac and Tomato
- 1kg snapper fillet
- 1 bunch celeriac
- 6 peeled garlic cloves
- ½ kg tomatoes
- 2 sliced red peppers
- ½ bunch thyme
- 1 punnet cress
- 100ml olive oil
- 1 pinch saffron
- Cut the snapper fillet down the natural seam in the centre.
- Remove the dark flesh.
- Trim the ends to form 20cm long pieces of fish.
- Lightly salt and roll up in cling film to produce a tight sausage.
- Rest in the fridge for a couple of hours.
- Cut into four pieces, remove cling wrap and place in oiled ramekins.
- Steam for about twelve minutes.
- Peel celeriac and cut into thick rounds.
- Toss in oil, picked thyme, salt and pepper.
- Bake at 180º Celsius until golden for about 20 minutes.
- Cut ten elongated thin slices from the baguette.
- Brush with oil, season with salt and bake at 180º Celsius until golden.
- Save the remainder of bread to serve at table.
- Peel, deseed and roughly chop tomatoes.
- On a low heat start the garlic and 50ml of oil in a small pan.
- When the garlic is soft, add the tomatoes, peppers a little water and salt and pepper.
- Cook gently until the peppers begin to soften.
- Finish with the saffron.
- Place celeriac on the plate.
- Tip the liquid from the ramekin into the sauce and place the fish on the celeriac.
- Spoon the sauce over the fish and finish with the croutons and baby cress.