Serves 4-6

200g salted butter
1 lemon
100ml Forvm Chardonnay vinegar
100g sultanas

1 Tbsp sugar
6 snapper fillets
Girolomoni organic '00' flour, seasoned with salt and pepper
2 Tbsp extra virgin olive oil (EVO)
1 small bunch watercress
½ bunch parsley, picked
100g Torres toasted Marcona almonds
1 Tbsp Pons capers in brine, drained and fried
Lemon wedges
250g Rustichella egg lemon laganelle (optional)

To make the burnt butter, heat butter in a small saucepan over a medium heat until it begins to bubble. Swirl the saucepan until a rich golden brown colour develops on the bottom of the pan. Remove from the heat and add a squeeze of lemon juice (be careful of steam).

In a separate saucepan, make the pickled sultanas by bringing the vinegar and sugar to a simmer. Place the sultanas in a bowl and pour over the hot liquid. Cover and leave to cool at room temperature.

If serving with pasta, boil a large pot of salted water and cook pasta until al dente.
Dredge fish in seasoned flour and knock off any excess. Heat oil in a large frying pan over a medium to high heat. Add the fish to cook for 3 to 4 minutes on each side until golden brown and almost cooked through. Combine the watercress, parsley, almonds, capers and pickled sultanas in a bowl and toss lightly.

To serve, place pasta on a platter and top with fish. Drizzle over the burnt butter. Scatter with salad ingredients and finish with a wedge of lemon.

Recipe by Kyle Street



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