Recipes
Sous-vide snapper, char-grilled leek, 65°C hen egg, mustard mayonnaise
15
Preparation time
28
Cooking time
4 Servings
Serves
Ingredients
Snapper
4 x 150 g fillets of snapper, 2 cm thick, skin on
20 ml extra virgin olive oil
4 sprigs thyme
65 degree hen egg
4 free range eggs
Char-grilled leek
16 baby leeks
Mustard mayonnaise
100 g mashed potato, well-seasoned
1 tablespoon dijon mustard
2 egg yolks
1 teaspoon Sea Salt
80 ml grapeseed oil
To serve
Extra virgin lemon oil
Lemon
Miele Accessories
Method
Snapper and hens egg
- Place the eggs in the steam oven and steam at 65°C for 14 minutes.
- Oil and season the fish, place one sprig of thyme on each piece and vacuum seal in individual bags.
- After 14 minutes, place the snapper in the steam oven with the eggs and steam for a further 12 minutes.
Char-grilled leek
- Pre-heat the oven on Fan Grill at 220°C.
- Season and oil the baby leeks and cook for 2 minutes.
Mustard mayonnaise
- Combine all ingredients except the oil in a stainless steel jug or cylindrical vessel; gradually add the oil whilst mixing with a stick blender until you have reached the consistency of a mayonnaise. Set aside.
To Serve
- Place a snapper fillet on each plate, place leek, hens’ egg and mustard mayonnaise next to the snapper and drizzle with olive oil and a squeeze of lemon.
Applicance Functions
Shannon Bennett
Test desc