With Augusta Pink Snapper with Fennel and Asparagus
Serves one hungry person or 2 for a light supper.
You will need:
200g Augusta Pink Snapper
1 medium Fennel Bulb
1 Bunch Asparagus
2014 Stella Bella Sauvignon Blanc
Preheat your oven to 180’C. Cut your snapper into thick steaks about 3 cm thick and season with flaky sea salt and pepper on both sides.
Heat a frying pan with a knob of butter until hot and bubbling and place snapper into the pan, make sure there is enough room, you may need to do this in two batches, if you crowd the fish it may start to stew and you don’t want that, you are looking to get a nice caramelisation. Just sear the snapper on both sides and then pop it into the oven to cook through whilst you do the vegetables. (You could now turn your oven off and the residual heat will finish the cooking for you.)
Slice the fennel bulb thinly and pop into the same pan, don’t wash it you want the delicious crispy bits from the fish, add a cup of Stella Bella Sauvignon and reduce down, then add about 2 tbsp. of crème fraiche and a bit more salt and pepper. Whilst this is happening steam or blanch your asparagus spears.
That’s it, take the fish out, place on a plate and add the creamy fennel, pop the fresh spears on top. The fennel goes so well with the sour of the crème and the slightly sweet of the wine. A great match.