Snapper with Karengo and Shitake Beurre Blancon Squid Ink Mash with Mushrooms and Beans





  • 5 Agria potatoes, peeled
  • 1 small garlic clove
  • 1 sachets squid ink
  • cream
  • chilled butter

Beurre Blanc

  • ½ cup dried shitake mushroom
  • 2 Tbsp dried Karengo fronds
  • 180 g butter, cut in cubes (chilled)
  • lemon juice
  • 4 snapper fillets, skin on
  • olive oil
  • 1 cup small button mushrooms, quartered
  • 20 edamame beans, shelled
  • 2 small radish, thinly sliced (place in iced water)
  • micro ruby radish for garnish


Place potatoes in a pot, add water and bring to the boil with the garlic. Cook until tender and drain. Pass through a drum sieve.

Heat cream and stir into the potatoes along with chunks of cold butter. Once this has all combined, add squid ink and mix into the mash until the black colour is completely combined and even throughout. Set aside, this can be reheated for serving.

Pan-fry mushrooms in a hot pan with olive oil, season and set aside. Quickly pan-fry edamame beans in olive oil, season and set aside.

To make beurre blanc, soak shitake mushrooms and karengo in 4 cups of boiling water for about 10 minutes. Strain through a sieve with a cloth, reserving liquid. Measure out 1/2 cup of the liquid, place in a pot and reduce to half. Lower heat to a medium temperature. Whisk in butter one cube at a time. Once all butter is combined, whisk in lemon juice. This should not need any extra seasoning as the karengo is quite salty.

Score skin side of snapper fillets. Heat a pan with olive oil until pan is at medium-high heat. Place snapper fillets in skin-side down, hold fillets down in the pan for about 30 seconds so they don't curl up and out of shape, season. Reduce heat to medium-low for a few minutes then tilt the pan and spoon hot oil over the top of the fillets to help cook the other side. Do this until the flesh just turns white then quickly flip the fillets over for a few more seconds. Remove from the pan and set aside ready for plating.

To serve, place some of the mash on to the plate then lay a piece of the snapper fillet on top. Scatter the vegetables around the plate then finish with radish and micro greens then top with beurre blanc.