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Pan Seared Goldband Snapper, Sweet Potato Puree, Wilted Spinach, Broccolini & Hollandaise Sauce

Pan Seared Goldband Snapper, Sweet Potato Puree, Wilted Spinach, Broccolini & Hollandaise Sauce


4 x 180g-200g portions of goldband snapper (skin on)
500g sweet potato, peeled and diced
300g red Desiree potato, peeled and diced
2 bunches broccolini
75g butter
100ml cream
200g baby spinach, washed
Salt and pepper, to taste

3 egg yolks, at room temperature
2 tbsp water
175g unsalted butter cut into 1.5cm cubes, at room temperature
2 tbs fresh lemon juice
Salt & ground white pepper


Place a heatproof bowl over a medium saucepan that is quarter-filled with water. (The bowl should fit snugly into the pan without touching the water.)

Remove the bowl, cover the pan and bring the water to the boil over high heat. Uncover and reduce heat to very low, so the water is barely simmering. (It is important that the water is barely simmering while making the sauce - if it is too hot, the egg yolks will cook too much and the sauce will curdle.)

Place the egg yolks and the water in the heatproof bowl and place over the pan. Use a wire balloon whisk to whisk the mixture constantly for 3 minutes or until it is thick and pale, has doubled in volume and a ribbon trail forms when the whisk is lifted.

Add the butter a cube at a time, whisking constantly, and add another cube when the previous one is incorporated completely. (If butter is added too quickly, it won't mix easily with the egg yolks or the sauce may lose volume. At the same time, it is important that the butter is at room temperature and added a cube at a time, so that it doesn't take too long to be incorporated - if the sauce cooks for too long, it can curdle.)

The sauce will begin to thin when you start adding the butter. However, once the emulsion is established, it will begin to thicken again. It will continue to thicken as the remaining butter is added. If the sauce curdles or separates it can be saved as long as it isn't grainy and the eggs haven't set.

Remove the bowl from the pan and place on a heatproof surface. The cooked sauce should have the consistency of very lightly whisked thickened cream. Whisk in the lemon juice and season with salt and pepper.

Place diced potato in a pot of cold water with a good pinch of sea salt and allow to cook on the stove for 15–20 mins until potato is soft. Drain and allow stand for 5-10 mins.

In a hot non-stick pan add a little bit of canola oil and heat. Salt the skin of the fish portions. Once pan is hot, place all the portions skin side down into the pan.

In another pan add the butter and allow to melt. Add the broccolini and reduce the heat. When the broccolini is almost cooked, add the spinach to the pan and allow to wilt down. While this is cooking don’t forget to turn your fish!

Mash the potato with a little bit of butter and the cream. Season to taste.

Place a portion of sweet potato on the plate, and then the spinach and broccolini. Place the snapper on top.

Drizzle with the hollandaise you made earlier and you are ready to serve!

Recipe provided by Transcontinental Hotel

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