Will and Steve love the variety of fresh, delicious seafood fished off the shores of Australia every day. Here they share their favourite light and fresh snapper recipe.
Preheat the oven to 180°C
Place the fish on the plate, skin side up, and season with salt. Leave to rest in the fridge for 10 minutes to allow the moisture to be drawn out of the skin.
Combine the vinegar, 1 teaspoon of salt and the sugar in a small bowl. Stir and add the cucumber, shallot and tomato halves. Set aside for 15 minutes to pickle.
Make four stacks of the potato slices (approximately ten slices of potato per stack) and punch through the layers using an 8cm cookie cutter. Pierce a cocktail stick through the layers to keep them together and place in cold water to prevent the potato oxidising.
In a small bowl, combine the melted butter, thyme, and 1 teaspoon each of salt and pepper.
Working with one potato stack at a time, remove from the water, take out the cocktail stick, pat the potato dry and then brush each layer with the thyme butter. Restack the potato layers, placing each layer on top of the last, insert the cocktail stick back into the stack to keep it together and place on a baking tray. Repeat for the rest of the potato slices so that you have four mini potato galettes. Roast the potato galettes for 20-25 minutes until golden and crispy. Keep warm.
Plunge the corn into a large saucepan of boiling salty water, reduce the heat and simmer for 5 minutes. Drain and allow to cool. When cool enough to handle, run a sharp knife down the side of each cob to remove the kernels.
Place the corn kernels in a blender, add the onion and butter and blitz until smooth and silky. Loosen with the chicken stock if necessary. Sieve the puree into a saucepan, season to taste and keep warm over low heat.
Remove the baby vegetables from the pickling liquid and char in a hot chargrill pan until bar marks appear.
Pat the skin on the fish dry with paper towel and season again with salt and pepper.
Heat the olive oil and extra butter in a large frying pan over high heat, add the fish in two batches and fry, skin side down, for 3-4 minutes until the skin is crispy, then turn and cook for 90 seconds. Reduce or increase the cooking time depending on the size of the fish.
To serve, add a splash of corn puree to each plate, top with the snapper, place a potato galette on the side and garnish with the charred pickled baby vegetables and the micro herbs.
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