Recipes
Snapper, fennel and broad beans with anchovy butter
20 minutes Preparation time
30 minutes Cooking time
4 Servings Serves
Ingredients
4 x 150 g pieces of snapper, middle cut
Sea Salt and white pepper to taste
Braised fennel
2 bulbs baby fennel, cut into thin wedges
375 ml chicken stock
50 g butter
1 tablespoon olive oil
Large pinch Sea Salt
4 thyme sprigs
Anchovy butter
100 g butter
5 Ortiz anchovies, drained, chopped, oil reserved
1 tablespoon Sea Salt
Finely grated zest of 1 lemon
1 tablespoon Lilliput capers, rinsed
Broad beans
150 g double peeled broad beans
To serve
Pineapple sage
Marigold petals
Nasturtium leaves
Borage flowers
Miele Accessories
Method
Braised Fennel
- Place fennel in a gourmet oven dish. Pour the chicken stock over the fennel and dot with butter. Season with salt. Lay the thyme sprigs on top of the fennel.
- Select Fan Plus 180°C and place fennel in the oven on shelf position 1, cook for 30 minutes, or until cooked through and softened. Remove from the oven and set aside in a warm place until required.
Anchovy butter
- Melt the butter with the anchovies and zest in a small pan on medium heat, Induction setting 6. Cook to a temperature of 130°C, when tested with a food thermometer, stirring occasionally. Add capers and stir to combine. Set aside.
Snapper
- Place the fish on a baking paper lined perforated steam tray. Steam at 85°C for 5 minutes. Depending on thickness of the fish, it may need another 1-2 minutes.
Broad beans
- Place broad beans in a perforated steam tray and Steam at 100°C for 1 minute.
To serve
- Place the fennel wedges in the centre of each plate. Top with the fish.
- Scatter the broad beans around the plate along with the herbs and flowers.
- Drizzle the anchovy butter over the fish. Serve immediately.
Applicance Functions
Shannon Bennett
Shannon Bennett is a Melbourne-born chef, restaurateur, television personality and cookbook author. Best known as the founder and former owner of Vue de monde (Vue Group), which he sold in 2017, Bennett now resides in Byron Bay where he founded The Belongil — a multi-venue dining destination comprising Belongil Bistro, fine dining restaurant Feu, The Belongil Kiosk, and the hidden members’ bar Blind Tiger. Feu was recognised in Condé Nast’s Hot 50 as one of the world’s top new restaurants. Beyond hospitality, Bennett is passionate about the intersection of technology and dining, and has founded several successful ventures including Culinary Wonderland and OntheMonee.