Sous vide snapper, char-grilled leek, 65°C hen egg, mustard mayonnaise
Prep time
Cooking time
4 Servings



4 x 150g fillets of snapper, 2cm thick, skin on

20ml extra virgin olive oil

4 sprigs thyme

65 degree hen egg

4 free range eggs

Char-grilled leek

16 baby leeks

Mustard mayonnaise

100g mashed potato, well-seasoned

1 tablespoon dijon mustard

2 egg yolks

1 teaspoon Murray River Sea Salt

80ml grapeseed oil

To serve

Extra virgin lemon oil



Snapper and hens egg

1. Place the eggs in the steam oven and steam at 65°C for 14 minutes.
2. Oil and season the fish, place one sprig of thyme on each piece and

vacuum seal in individual bags.

3. After 14 minutes, place the snapper in the steam oven with the eggs and steam

for a further 12 minutes.

Char-grilled leek


1. Pre-heat the oven on Fan Grill at 220°C.
2. Season and oil the baby leeks and cook for 2 minutes.

Mustard mayonnaise


1. Combine all ingredients except the oil in a stainless steel jug or cylindrical vessel;

gradually add the oil whilst mixing with a stick blender until you have reached the

consistency of a mayonnaise.

Set aside.

To Serve

1. Place a snapper fillet on each plate, place leek, hens egg and mustard mayonnaise next to the

snapper and drizzle with olive oil and a squeeze of lemon.


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  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm



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