Crispy-skin snapper with celeriac purée, grilled witlof, clams, peas & samphire - Quicksand Food

Ingredients

• 4 x 200g snapper fillets, skin on
• 50ml vegetable oil
• 50g butter
• pea tendrils and samphire sprigs, to serve
• salt & pepper
• celeriac purée: 50g butter, 30ml olive oil, ½ brown onion, sliced, ½ clove garlic, sliced, 400g celeriac, peeled & sliced, 200ml milk, 200ml pouring cream
• grilled witlof: 20ml olive oil, 20g butter, 2 whole witlof
• clams & peas: 30ml olive oil, 1 clove garlic, sliced, 1 eschalot, peeled & sliced, 20 large diamond clams, washed, ½ cup white wine, ½ cup shelled fresh peas, 30g butter