GOLD BAND SNAPPER, BEETROOT, ALMOND & SHERRY VINEGAR SAUCE

Goldband snapper doesn't look anything like snapper. In some places it's called jobfish. Or gold band jobfish. Or gold-banded jobfish. Or band of gold jobfish. Or sharptooth jobfish. Or toothless jobfish if it's very old. Or sharpfin snapper jobfish. Or sharptooth sharpfin goldband blue-eyed whistling trouser-wearing snapper jobfish. We'll settle for goldband snapper.

Or maybe not. In this case it could be also be called panko-crumbed goldband snapper - because that's what it is dusted in panko crumbs and cooked in ghee. Apart from the panko crumbs (which are Japanese), the meal is inspired by Spain.

The sauce is a Spanish classic, with a texture like tartare sauce or mayonnaise or hummus and a flavour that's a cross between tartare, mayonnaise and hummus. Funny about that.

ALMOND & SHERRY VINEGAR SAUCE

150 GMS BLANCHED ALMONDS
1 SLICE OF STALE SOURDOUGH BREAD 
1 CLOVE OF GARLIC
SALT
1 TABLESPOON OF SHERRY VINEGAR
6-8 TABLESPOONS WATER
1 TABLESPOON OLIVE OIL
1 1/2 TABLESPOONS OF CAPERS 


Grind the almonds finely (I use a coffee grinder I keep for spices and nuts) and place these in a food processor or a canister for blending. Cut the crusts off the bread, tear it into chunks, soak it in cold water, squeeze it dry and add this to the almonds. Peel the garlic and crush this to a paste with the salt. Add this to the almond & bread, along with the vinegar. Add a few tablespoons of water and mix briefly until integrated. Add the rest of the water and the olive oil and blend until smooth (it should be the thickness of mayonnaise. Rinse the capers and finely chop them. Stir these through the sauce and serve. Great on fish, vegetables (like beetroot used here) and chicken.

GOLD BAND SNAPPER, BEETROOT, ALMOND & SHERRY VINEGAR SAUCE