Crispy-skin snapper with celeriac purée, grilled witlof, clams, peas & samphire
Recipe for crispy-skin snapper with celeriac purée, grilled witlof, clams, peas & samphire by Harbourfront Restaurant, as featured in The Illawarra Cookbook.
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Ingredients
- 4 x 200g snapper fillets, skin on
- 50ml vegetable oil
- 50g butter
- pea tendrils and samphire sprigs, to serve
- salt
- pepper
- 30ml olive oil
- ½ brown onion, sliced
- ½ clove garlic, sliced
- 400g celeriac, peeled & sliced
- 200ml milk
- 200ml pouring cream
- 20ml olive oil
- 20g butter
- 2 whole witlof
- 1 clove garlic, sliced
- 1 eschalot, peeled & sliced
- 20 large diamond clams, washed
- ½ cup white wine
- ½ cup shelled fresh peas
- 30g butter
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