- 1 large bunch of rhubarb
- 1/3 cup sugar
- pinch of saffron
- 4 snapper fillets
- salt and pepper
- olive oil
- 500g packet of frozen peas (not minted)
- bunch of watercress, washed with approx 2cm trimmed from the end
- tbs of butter, salt and pepper
As you can see from the photo the rhubarb sauce was a little overdone. Not to be one to shirk responsibility but my sister was responsible for saucing!
1. Wash the rhubarb, trim the ends and cut it into approximately 1/2 cm pieces. Put into a pot with the sugar and pinch of saffron over a low heat and cover. Cook for 20 minutes, stirring occasionally. ( I was very tempted to add water and I just didn't understand how the rhubarb would turn into a sauce but to my surprise after cooking it on low with a lid for 10 minutes the rhubarb magically transforms into a bubbly delight!)
2. Check the rhubarb, mine was a little on the tart side if you like it a little sweeter you can add some more sugar. Set aside.
3. Heat oil in a fry pan and place snapper skin side down. Cook for approx 2-4 minutes before adding salt and pepper and turning over for an additional 2-3 minutes. Serve with rhubarb sauce.
4. For the pea and watercress puree. Bring a pot of water to the boil, add a 500g packet of frozen peas, once the water has come back to the boil thrown in the watercress and turn of water, cover and leave for 5 minutes. Drain and puree (i used a hand blender) with a tablespoon of butter, salt and pepper.