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Fussen Panfried Snapper


  • 180g snapper fillet
  • 40ml olive oil
  • 80g carrots (cut into long batons)
  • 80g celery (cut into long batons)
  • 80g white onion (thinly sliced)
  •  ½ cucumber
  • 10 pieces chives
  • 150ml Fish Jus (fish stock reduced by half)
  • 2 tbsp butter
  • 3 heads of spinach
  • ¼ tsp nutmeg
  • Salt and pepper


  1. Clean the fillet by removing any unwanted gristle and trimming to desired size.
  2. Slice the cucumber into long strips (julienne) and place alongside the chives and hold in ice cold water.
  3.  In a small pot pour the fish, add the fish trimmings, carrots, onion and celery and bring to the boil.
  4. Reduce the heat and cook the vegetables until tender.
  5. Strain into a clean pot and leave aside, dispose the fish trimmings but retain the vegetables for added garnish for our dish.
  6. In a small preheated pan add some butter and season the fish fillet with salt and pepper.
  7. Add the fish fillet and quickly seal about four minutes each side then remove from the pan fry keeping it warm on a clean plate.
  8. In and another pot, heat it up until it is quite hot, quickly add the butter and in quick succession add the spinach, put a lid on it and give the pot a good shake.
  9. When the spinach has cooked add the nutmeg and season with salt and pepper.
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