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Roast Whole Snapper With Shiraz Buerre Rouge


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Roast whole snapper with shiraz buerre rouge

Chef: Kate Lamont

Nibblies with Kate

Degree of difficulty: Low

You need:

1 whole snapper

2 cups shiraz

1 tbls red wine vinegar

1 tsp white peppercorns

½ cup cream

350gm diced cold butter


Ensure cavity of fish is washed and cleaned. Scale the whole fish and trim fins and tail. Fill cavity with sliced oranges and sprigs of thyme and butter.

Place fish on roasting tray lined with silicon paper. Season well with salt and pepper.

Roast at 180°C until cooked, checking behind the head as it's the thickest part. (The timing will depend on each fish).

Reduce wine, vinegar and peppercorns by two thirds. Add cream and reduce by half. Over a low heat, carefully whisk in butter in small amounts.

Strain and serve immediately.

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