Ingredients
- 800g snapper fillet, skin on
- 4 tbsp plain flour
- 4 squares of baking paper
- 400mL clarified butter (ghee)
- 2 large beetroot, cooked
- 1 tbsp tiny capers, rinsed
- Olive oil
- Maldon sea salt
- Lemon-pressed extra virgin olive oil
Method
To get an 800g snapper fillet, ask the fishmonger to dry-scale and fillet a 3.5kg snapper, leaving the whole fillet intact and skin on, rib cage out, with centre bones removed with tweezers. Cut into 4 portions.
Dust the skin side with a little flour and place baking paper on the flesh side, trimmed to fit. In a heavy cast iron pan, melt enough clarified butter to shallow fry, about 2mm deep. Heat until a haze appears but do not allow it to smoke, then gently place fish skin side down in pan. Place a slightly smaller heavy pan on top of the paper-covered fish, and cook for 2 to 3 minutes on medium heat.
Remove top pan and paper and gently turn fish to seal the flesh side.
Peel the beetroot and dice finely. Combine beetroot, capers and a good slug of olive oil in a second pan and gently warm through. Divide between four large plates, arrange fish on top, skin side up, scatter with sea salt and drizzle with lemon oil.
