Snapper
Ingredients
Snapper
Court Bouillon
Method
Prepare a court bouillon in a fish steamer. Bring to boil and allow fish to simmer gently for approx four to five minutes per 500 grams. Cool, skin and decorate as skill and time permit.
Green Prawns Fish; Main Course - Prawns with tomato paste flamed with Pernod served in a bernaise sauce
Big Catch Casserole Fish; Main Course - A salmon and cheese bechamel casserole
Hang Town Fry Fish; Main Course - Crumbed oysters fried with eggs & served with chippolata sausages & shoestring potatoes
Snapper Fish; Main Course - Poached snapper