Recipe sourced from Barbara Beckett – Gourmet Gifts
“The recipe works as well for salmon, trout, coral code or pearl perch.”
1 snapper ( 1.5 – 2kg)
2 cups of your “pfavourite” Pfeiffer white wine
3 small onions, chopped
3 carrots, chopped
4 bay leaves
½ cup chopped fennel leaves and talk
½ cup chopped parsley
2 slices lemon
1 teaspoon salt
5 litres water
Put all the court bouillon ingredients in a large saucepan or fish kettle, cover and simmer for 20 minutes. Strain and cool slightly. Return the liquid to the pan.
Wash the snapper and slide it into the pan. Add the wine and bring the liquid back to simmering point. Simmer for 5 minutes per 500 grams. The court bouillon should never boil.
Lift the fish out and let it drain and cool on a serving dish. Wipe the serving dish clean around the fish and surround it with sliced cucumber and sprigs of watercress. Serve with mayonnaise and glass of Pfeiffer Pinot Grigio.