Pan-roasted snapper with tarragon gribiche

Ingredients

• 3 hard-boiled eggs
• 2 tbsp tarragon mustard (see note)
• 150 ml grapeseed oil
• 3 cornichons, finely chopped
• 2 tsp baby capers
• 3/4 cup tarragon, loosely packed
• 1 cup chervil, finely chopped, loosely packed
• 80 ml (1/3 cup) extra-virgin olive oil
• 1 baby cos lettuce (150gm) trimmed, quartered
• 4 boneless snapper fillets (200gm each), skin on

Instructions

1. 1

   1.: For gribiche, separate egg whites from egg yolks. Finely chop whites and place yolks in a blender with mustard and 100ml water. Blend on high speed and gradually add grapeseed oil until emulsified. Transfer mayonnaise to a bowl, add cornichons, capers, herbs and whites; season to taste and stir to combine.

2. 2

   2.: Heat 2 tbsp olive oil in a large frying pan and cook lettuce quarters, turning occasionally, until browned (1 minute). Transfer to a bowl, season to taste and keep warm until ready to use.

3. 3

   3.: Wipe pan out clean, add remaining 2 tbsp oil and place over high heat. Season snapper skin liberally with sea salt. Place in pan skin-side down and cook until skin is golden and crisp (2-3 minutes). Turn and cook until just cooked through (1-2 minutes); rest for 5 minutes before serving.

4. 4

   4.: Place three spoonfuls of gribiche on each plate, then top with snapper and lettuce on the side.