INGREDIENTS 

·      125g block Feta Cheese

·      ½ clove garlic

·      25g Olive Oil

·      65g Milk

·      1 bunch Asparagus ( trimmed and peeled)

·      Whole Almonds

·      Lemon Juice

·      Sea salt

·      Fresh Basil

·      Coriander leaves

·      Snapper ( boned fillet)

 

METHOD 

  1. Blend together feta cheese garlic, olive oil, and milk.
     
  2. Remove the excess asparagus leaves, blanch in salted boiling water for 1 minute then drain, roughly chop then add to bowl.
     
  3. Lightly toss whole almonds in a dash of olive oil cook for one minute then add chopped garlic and allow to brown then add to bowl with asparagus, season with a squeeze of lemon juice, olive oil, sea salt and fresh basil and coriander leaves.
     
  4. Lightly score the skin of a piece of snapper, season the underside of the fish, add a little olive oil to a pan, season the medium hot pan and then place the snapper in skin side down- making sure to cook the fish from room temperature.  Cook for 3mins skin side down and then add a squeeze of lemon juice to the pan and turn the snapper over for 30 seconds. Remove from heat and allow to sit in the pan for 30 seconds.
     
  5. To plate place a spoonful of the whipped feta on a plate, place the snapper on top adding the juices from the pan, lastly add a handful of the asparagus salad on top.