Ingredients

Mirepoix ¼ cup brunoise Onion ¼ cup brunoise Celery ¼ cup brunoise yellow capsicum 1 Red chilli brunoise 2 tablespoons finely cut Thyme 100 ml white wine 1 tablespoon caster sugar 2 Lemons juiced 1 kg picked Snapper fillet Lobster mayonnaise recipe follows ½ cup Japanese breadcrumbs Sea Salt and crushed White pepper to taste Lobster oil 1 Lobster husk vegetable oil 1½ tablespoons Smoked Paprika 1 tablespoon Tomato Paste Mayonnaise 5 egg yolks 4 tablespoons Cider Vinegar 1¼ tablespoons caster sugar 1 tablespoon Dijon mustard 500 ml vegetable oil 125 ml lobster Oil Sea salt & White pepper to taste Crispy shallots 6 shallots peeled and sliced thinly 500 ml vegetable oil Court bouillon 1 Onion quartered 1 Celery roughly sliced 1 carrot roughly sliced 3 fresh Bay leaves 2 sprigs Thyme 1 tablespoon white peppercorns 3 Slices Lemons Water to cover snapper fillet 100 white wine 100 ml white vinegar Mango vinegar 200 g ripe mangos 100 ml champagne vinegar 100 ml orange juice ½ Vanilla Bean 1 tablespoon sea salt 50 ml vegetable oil Samphire Samphire Water Salt

Description

MirepoixSauté Onion, Celery, Capsicum, Chilli And Thyme Until Very Tender, No Resistance, Almost Paste Like, Add White Wine Cook Until Evaporated. Chill Mixture For Further Use. Then Pick Through Snapper Fillet To Remove Any Bones, Mix With Chilled Cooke

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