Tohutao: Snapper Benedict

INGREDIENTS

• 1 whole snapper
• 4 purple kūmara
• 4 Tbsp flour
• 12 eggs
• 5 Tbsp white vinegar
• 20g spinach
• 300g butter
• 12 cherry tomatoes
• 1 tsp sugar
• 6 Tbsp olive oil

DIRECTIONS

1. In a pot parboil peeled kūmara whole for 15-20 minutes, cool in a strainer
2. Gut, scale and fillet fish
3. Halve tomatoes, season, sprinkle sugar, oil and roast in the oven at 100c for 30 minutes
4. With a bar mix, blits 3 egg yolk, 1Tbsp vinegar and 300ml melted butter. Add spinach and continue to blits
5. In a pot of boiling water and remaining vinegar poach eggs
6. Grate kūmara, add flour, 1 egg, season and shape with cookie cutters
7. Shallow fry kūmara cakes and snapper fillets
8. Plate and garnish

GARNISH

• Italian parsley
• Micro greens
• Edible flowers

EQUIPMENT

• pot
• strainer
• grater
• pan
• bar mix
• jug
• cookie cutter