Ruby snapper with asparagus

Ruby snapper with asparagus

Slow-cooked ruby snapper in extra virgin olive oil with asparagus and chardonnay vinegar (Serves 4) Ingredients: 720 g ruby snapper fillets, cut into 4 portions 150 ml extra virgin olive oil Mash: 2 large peeled foxton potatoes (or other potato suitable for mashing) 30 g butter 50 ml cream salt, pepper and chopped chervil to…

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