INGREDIENTS
Snapper
| 4 x 150g fillets of snapper, 2cm thick, skin on
20ml extra virgin olive oil 4 sprigs thyme |
65 degree hen egg
4 free range eggs
Char-grilled leek
16 baby leeks
Mustard mayonnaise
100g mashed potato, well-seasoned
1 tablespoon dijon mustard
2 egg yolks
1 teaspoon Murray River Sea Salt
80ml grapeseed oil
To serve
Extra virgin lemon oil
Lemon
METHOD
Snapper and hens egg
| 1. | Place the eggs in the steam oven and steam at 65°C for 14 minutes. |
| 2. | Oil and season the fish, place one sprig of thyme on each piece and
vacuum seal in individual bags. |
| 3. | After 14 minutes, place the snapper in the steam oven with the eggs and steam
for a further 12 minutes. |
Char-grilled leek
| 1. | Pre-heat the oven on Fan Grill at 220°C. |
| 2. | Season and oil the baby leeks and cook for 2 minutes. |
Mustard mayonnaise
| 1. | Combine all ingredients except the oil in a stainless steel jug or cylindrical vessel;
gradually add the oil whilst mixing with a stick blender until you have reached the consistency of a mayonnaise. Set aside. |
To Serve
| 1. | Place a snapper fillet on each plate, place leek, hens egg and mustard mayonnaise next to the
snapper and drizzle with olive oil and a squeeze of lemon. |
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
