Crispy-skin snapper with celeriac purée, grilled witlof, clams, peas & samphire
Serves: 4

Chef’s note: To optimise any seafood dish, it’s important to use the freshest fish possible. Talk to your local fish monger; the snapper in this recipe can be substituted with any other white fish, like kingfish or blue eye cod.

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For the celeriac purée – place the butter and oil in a pan over a medium heat. Sauté the onion and garlic until transparent, then add the celeriac and cook until slightly softened. Stir through the milk and cream and simmer for 10 minutes, or until the celeriac is very soft. Pour into a blender and purée until smooth. Season with salt and pepper, pass through a fine sieve and keep warm.

For the clams and peas – in a large pot, heat the olive oil over a medium heat. Add the garlic and eschalot, sauté for 1 minute, then stir in the clams. Pour over the wine and cover, cooking until the clams begin to open. Mix in the peas and butter, then continue cooking until the peas are tender. Reserving the cooking liquid, remove the clams and peas from the pot and place in a mixing bowl. Cover to keep warm.

For the grilled witlof – add the oil and butter to a griddle pan over a high heat. Halve the witlof lengthways and season well with salt and pepper. Place the witlof, cut side down, onto the griddle and cook for 5 minutes, or until well-coloured. Turn over and continue cooking until soft. Set aside

To cook the fish – preheat an oven to 220°C. Season the fish with sea salt, then sear skin-side down in vegetable oil in an oven-proof pan over a medium heat. Cook for 3 minutes, then transfer to the oven to cook for a further 2-3 minutes. Turn over, then add the butter to the pan and spoon over the skin until golden brown.

To serve – spoon the celeriac purée onto each plate, followed by the grilled witlof, peas and clams. Top with snapper. Using an immersion blender, froth the reserved clam liquid and spoon over the dish. Finish with a scattering of pea tendrils and samphire sprigs.