Five spice snapper, morels, chanterelles & port reduction

Port reduction

Bring the port to the boil and caramelise without the flames touching the side of the pan until it has reduced by half. Now add the sherry vinegar and cook over low heat until it reaches a syrupy consistency. Mount the sauce with ice-cold butter until it is glossy and the taste is good.

Morels & chanterelles

In the meantime, clean the mushrooms in salted water. Peel the chanterelles, halve the morels and cut the tips of the asparagus. Also cut the chives and strip the leaves from the thyme sprigs.

Heat oil in a pan until it smokes and fry the asparagus until it turns brown. Then add the mushrooms, season with salt and pepper and sauté until done. Now add the thyme and butter and toss until the butter has melted throughout.

Red snapper

Season the Red Snapper with salt, pepper and five spice. Heat oil until it smokes and fry the snapper skin side down until crispy. Press the snapper down to prevent curling. Then turn the fish over and let it cook slowly.

Finishing the dish

Heat the sauce and the mushrooms, through which you toss the chives at the end. Serve the snapper on a bed of the mushrooms and drizzle the sauce around the plate.