Snapper steaks with mustard sauce and truffle oil

Babiche Martens

Cooked this way, the fish stays moist and tender on the bone. Serve it with soft kumara mash and greens, for a quick luxurious meal made in 30 minutes. (You’ll find the white anchovies and truffle oil at good speciality food stores.)

Ingredients

3	Golden kumara, cut into cubes; use 4 if desired
50 g	Butter, halved, plus 1 Tbsp
4 steaks	Snapper, approx. 150g each (Main)
6	Silverbeet leaves, shredded
8	White anchovies, chopped roughly
1 tsp	Dijon mustard
1 drizzle	Truffle oil
½ cup	Chopped parsley

Directions

1. Place the kumara in salt water and cook for 10 minutes until soft. Drain, add 1 tablespoon of butter and smash.
2. Heat 25g butter in a pan and cook the snapper for 4 minutes each side depending on their thickness. Remove to a plate.
3. Add the silverbeet to the pan and cook through. Remove. Add the rest of the butter, mustard, anchovies and parsley. Heat through.
4. Serve the mashed kumara, silverbeet with the steaks topped with anchovy butter. Drizzle the top with truffle oil.

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