I like to serve fish with mushrooms, an approach pinched from Alain Senderens.
- 3 yellow-fleshed potatoes, such as Nicola, Charlotte or pink-eye (about 150gm each), unpeeled
- vegetable oil, For deep-frying
- 1 snapper fillet (about 800gm), pin-boned, skin scored into 8 pieces
- 1 tbsp olive oil
- 200 gm young Roman beans, tailed and halved widthways
- 50 gm butter, coarsely chopped
- 3 garlic cloves, finely chopped
- 300 gm assorted mushrooms, such as wood-ear, chestnut and enoki, trimmed
- 1 tsp white wine vinegar
- 80 ml white wine
- 1Scrub potatoes and place in a saucepan with enough cold water to cover. Bring to the boil, cook until parboiled (6-8 minutes). Drain, then, when cool enough to handle, cut into quarters and squash with your hand, set aside.
- 2Preheat vegetable oil in a deep-sided saucepan or deep-fryer to 180C. Heat a large non-stick frying pan over medium high heat. Brush snapper with olive oil, season to taste and cook, skin-side down, pressing lightly, until cooked most of the way through (4-8 minutes), then carefully turn and cook until just cooked through (1-2 minutes). Keep warm.
- 3Meanwhile, deep-fry potatoes in vegetable oil until golden and crisp (5 minutes), drain on absorbent paper, set aside and keep warm.
- 4Meanwhile, blanch beans (3 minutes), drain, set aside, keep warm.
- 5Heat a separate frying pan over high heat, add butter and garlic, and when foaming add mushrooms and stir occasionally until tender (1-2 minutes). Deglaze with white wine vinegar, then wine, and cook until reduced(2-4 minutes). Serve fish immediately with Roman beans, potatoes and mushrooms.
Drink Suggestion: The cherry fruit and powdery tannins of a young sangiovese. Drink suggestion by Max Allen