Ingredients
1kg snapper fillet 1 bunch celeriac 6 peeled garlic cloves kg tomatoes 2 sliced red peppers bunch thyme 1 punnet cress 100ml olive oil 1 pinch saffron Salt Pepper BaguetteDescription
FishCut The Snapper Fillet Down The Natural Seam In The Centre. Remove The Dark Flesh. Trim The Ends To Form 20cm Long Pieces Of Fish. Lightly Salt And Roll Up In Cling Film To Produce A Tight Sausage. Rest In The Fridge For A Couple Of Hours. Cut Into Fo
LifeStyle FOOD
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