Crispy Skin Snapper with Peas Bonne Femme - Chef Recipe by Caleb Azuka
Fresh snapper has a delicate sensational ocean flavour, pan-fried with sage; here I serve it with on...
4 Tbs butter, softened
6 hot cross buns
3 cups fresh cream
1/3 cup castor sugar
1 Tbs vanilla essence
1 Tbs icing sugar, to dust
Grease an oven proof baking dish (2 litre capacity) and pre-heat oven to 180 degrees.
Cut the hot cross buns in half and generously spread with butter on one side, then put back together again. Arrange in greased baking dish.
Place the cream, egg yolks, castor sugar and vanilla essence in a bowl and mix well.
Pour cream mixture over and between the hot cross buns and bake for 20-30 mins until slightly golden.
Dust with icing sugar and serve warm.
Credits: Recipe adapted.
Photo Credits: Samantha Linsell and Drizzle and Dip