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Ingredients
2 Whole snapper
Olive oil
Salt and Pepper
8 medium potatoes cut into wedges
Tartare sauce
1 whole egg
1 egg yolk
2 tbsp baby capers, finely diced +2 tbsp of the vinegar
1 shallot, finely diced
1 tbsp cornichon, chopped
2 tbsp of chopped parsley
200 ml olive oil
Method
Whisk together the eggs, capers and vinegar until foamy then drizzle in the olive oil slowly, while still whisking until the required thickness is achieved then stir in the shallot, parsley and cornichon and season to taste with salt and pepper.
Place the potatoes into a saucepan of cold water, bring to a boil and simmer for 15 minutes, drain well allow to dry and stir through 4 tbsp of tartare sauce.
Cut the snapper into 5cm cutlets (darne’s) drizzle with olive, salt and pepper and place onto a hot BBQ flat grill for 5 minutes each side.
Serve with the steamed potatoes and a side of tartare.
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