Servings: 4

2kg Whole Snapper 2kg Whole Snapper
 
Fish Bone Reduction: subheading: Fish Bone Reduction:
bones from 1 snapper bones from 1 snapper
1 medium sized white onion, chopped 1 medium sized white onion, chopped
1 stick celery, chopped 1 stick celery, chopped
2 carrots, chopped 2 carrots, chopped
5 cloves garlic, peeled and chopped 5 cloves garlic, peeled and chopped
50g ginger, peeled and sliced 50g ginger, peeled and sliced
1L chicken stock 1L chicken stock
1 cup Sauvignon Blanc 1 cup Sauvignon Blanc
50g unsalted butter 50g unsalted butter

Preheat oven to 180°C.
To prepare the snapper, remove fillets, pin bone and trim into evenly sized portions. Set aside in the fridge. Chop up frame into small pieces.
For the Fish Bone Reduction, heat a large pan over medium heat. Add some oil and when hot, add the fish frames. Cook until golden brown. Add onion, celery and carrots and sauté for 5 minutes. Add garlic and ginger and sauté until tender and golden, about 10 minutes.
Deglaze the pan with wine and simmer until reduced by half. Add stock and reduce for a further 10 to 15 minutes. Strain mixture through sieve into small saucepan. Simmer over medium heat, until thickened. Whisk in butter and remove from the heat. Cover pan with a lid and set aside.
For the Pickled Sunrise Limes, bring a small saucepan of water to the boil and add the limes for a couple of minutes, then drain. Repeat once or twice more, to remove bitterness from the lime skins. Drain well and cut into quarters and place into a heatproof bowl.
Place vinegar, sugar and salt into small saucepan and bring to a simmer. Pour over limes and set aside until ready to serve. Drain well.
For the Parsnip Purée, chop the parsnips in 1 to 2cm thick chunks and place in small saucepan. Cover parsnips with milk and cook on low heat until tender, around 20 to 25 minutes.
Using a slotted spoon, transfer the cooked parsnips to a food processor. Add some of the hot milk and process until smooth. Add butter, salt and a little more milk if needed to process to a smooth puree. Pass through a sieve into a bowl then transfer to a piping bag.
For the Crispy Parsnip, peel the parsnip and slice using a mandolin on the thinnest setting or with a vegetable peeler.
Spread out onto a lined baking tray. Sprinkle generously with salt and bake, turning every 5 minutes, until golden and crisp, approximately 20 to 25 minutes. Remove from the oven and set aside to cool.
For the Crispy Pigface, cut half of pigface leaves in half lengthways. Leave the remainder whole.
Meanwhile, place a medium sized pan over low-medium heat. Add butter and pigface. Stir until crispy. Add a generous pinch salt and remove from the heat. Transfer to paper towel and set aside.
For the Pan Seared Snapper, dry snapper fillets well with paper towel and season with salt.
Place a large frypan with oil over high heat. Reduce the heat, and before the oil smokes, remove from the heat for one minute then return pan to a medium heat.
Place the fillets into the pan, skin side down. Press with metal spatula briefly and cook until the fillets are three quarters opaque on the sides. Flip fillets over and cook for 10 seconds then remove from the pan and place skin side up onto a clean chopping board to rest.
To serve, pipe some parsnip purée onto large serving plates. Place snapper fillets, skin side up, on top. Place crispy parsnips on top of snapper, stacking as high as possible. Arrange pickled sunrise limes over dish and top with crispy pigface. Garnish with pigface blossom petals. Pour the fish bone reduction around the outside and serve immediately.