Northland Snapper fillet, Cauliflower & Macadamia with The Landing Chardonnay sauce

Ingredients

Snapper Fillets

In a medium saucepan, reduce the Chardonnay wine with the white wine vinegar, onions, bay leaves, and thyme.
Over medium heat, bring to a simmer and reduce the liquid by about 3/4
(this should take about 5-7 minutes).
Add the cream and continue to reduce until the sauce lightly thickens. The mixture should be syrupy and fragrant.
Turn the heat to low and begin adding the cold, cubed butter a little at a time, whisking continuously as the butter melts.
Ensure that each cube of butter is fully incorporated before adding the next one. This process will create a smooth, emulsified sauce.
Once all the butter is incorporated, taste the sauce and season with pepper and salt as desired.
Strain out the solids and finish with a splash of lemon juice.

Cut the cauliflower into tiny florets or small bite-sized pieces.
In a large skillet, melt the butter over medium heat.
Allow the butter to cook, swirling the pan occasionally, until it turns golden brown and develops a nutty aroma (be careful not to burn the butter).
Once the butter is browned, add the minced garlic to the pan and sauté for about 1 minute, until fragrant.
Add the chopped cauliflower to the pan, gently stirring to coat the cauliflower in the browned butter.
Cook the cauliflower over low to medium heat, stirring occasionally, until the cauliflower becomes golden brown.
Add the macadamia nuts and toast them in the pan for about 1 minute, allowing them to heat up and release their flavour.
Transfer the cauliflower and macadamia nut mixture into a metal strainer to drain any excess butter.
Mix through the chopped chives. Add salt, pepper and lemon zest.

Place the cauliflower, potatoes, garlic, water, milk, and a pinch of salt into a pot.
Cook over medium heat until the cauliflower and potatoes are tender (approximately 15-20 minutes). You can test for doneness by easily piercing the vegetables with a fork.
While the vegetables are cooking, combine the cream, minced garlic, butter, and olive oil in a separate pot.
Bring to a gentle simmer over low heat and cook for about 5-7 minutes, allowing the garlic to infuse into the cream and the butter to melt.
Once the cauliflower and potatoes are cooked, transfer them to a blender. Add the garlic cream mixture to the blender and blend on high speed for 4 minutes, or until smooth and creamy. If you want a thicker puree, add xanthan gum (a couple of pinches) and blend again for a few seconds to fully incorporate.
Taste the puree and adjust the seasoning with more salt or pepper as needed.

Pat the snapper fillets dry with paper towels to remove excess moisture.
Season both sides of the fillets with salt.
Heat oil in a large pan over medium-high heat. Ensure the oil is hot before adding the fish.
Once the oil is hot, carefully add the snapper fillets to the pan, skin-side down.
Cook the fillets for about 2-3 minutes on each side, or until they are golden brown and cooked through. The cooking time may vary based on the thickness of the fillets.
During the last minute of cooking, add butter to the pan. Allow the butter to melt and use a spoon to baste the snapper fillets with the melted butter for extra flavour and richness.

Presentation

Place a few generous spoonfuls of the cauliflower and potato puree on the center of the plate.
Spread it out a bit to create a smooth base.
Carefully place the cooked snapper fillet, skin-side up, onto the puree.
Spoon the cauliflower and macadamia crumble onto the skin of the snapper.
Cover the fish with the crumble, letting the golden brown pieces sit nicely on top.
Gently pour the Chardonnay sauce around the edges of the plate, creating a beautiful pool of sauce to complement the dish.
Finish by garnishing with your preferred fresh herbs (such as parsley, thyme, or chives) for a pop of color and freshness.