Crispy Skin Snapper with Truffle Mash & Warm Herbed Dressing

Steps

1. Bring a pot of salted water to the boil.
2. Peel and dice potatoes. Add potatoes to a pot and cover with hot tap water and a pinch of salt. Cook on high heat for 15-20 minutes, until very tender. Drain and return to pot with milk and truffle butter. Mash until smooth and season to taste with salt and pepper. Set aside and keep warm.
3. Finely dice shallot and tomato. Finely chop chives. Zest and juice lemon. Set aside second measure of zest.
4. Heat oil in a frypan on low-medium heat. Cook shallots for 1-2 minutes until softened, add vegetable stock and simmer for 30 seconds. Remove pan from heat, add chives, first measure of lemon zest and juice, and tomato. Season to taste with salt and pepper and keep warm in a bowl. Reserve pan.
5. Pat fish dry, remove any scales or bones and season with salt and pepper. Heat oil in reserved frypan on medium-high heat. Cook fish (see tip), skin side down, for 2 minutes, until golden. Use a fish slice to press firmly, to ensure skin is touching the pan. Flip and continue cooking for 1 minute or until cooked. Rest, covered.
6. Cut broccoli into small florets. Place in pot of salted boiling water and cook for 3 minutes, until bright green and tender. Drain, return to pot and toss through second measure of lemon zest.
7. Top mash with snapper and herb dressing. Serve broccoli on the side.