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Home > Recipes > Snapper steaks with mustard sauce and truffle oil

Snapper steaks with mustard sauce and truffle oil
( SERVES 4 )

Angela Casley

Publication: Viva

Viva

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Snapper steaks with mustard sauce and truffle oil

Photo by Babiche Martens

No ratings yet

Cooked this way, the fish stays moist and tender on the bone. Serve it with soft kumara mash and greens, for a quick luxurious meal made in 30 minutes. (You’ll find the white anchovies and truffle oil at good speciality food stores.)

Ingredients

3 Golden kumara, cut into cubes; use 4 if desired
50 g Butter, halved, plus 1 Tbsp
4 steaks Snapper, approx. 150g each
6 Silverbeet leaves, shredded
8 White anchovies, chopped roughly
1 tsp Dijon mustard
1 drizzle Truffle oil
½ cup Chopped parsley

Directions

  1. Place the kumara in salt water and cook for 10 minutes until soft. Drain, add 1 tablespoon of butter and smash.
  2. Heat 25g butter in a pan and cook the snapper for 4 minutes each side depending on their thickness. Remove to a plate.
  3. Add the silverbeet to the pan and cook through. Remove. Add the rest of the butter, mustard, anchovies and parsley. Heat through.
  4. Serve the mashed kumara, silverbeet with the steaks topped with anchovy butter. Drizzle the top with truffle oil.

More decadent dishes from Angela

  • Bouillabaisse
  • Pastry caramel tarts with hokey pokey
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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