Name: Pan-Fried Snapper and Crispy Potato
Total time: 180 min
Yield: 4 servings
Ingredients: 1.2 kg Potatoes, peeled; 180 ml Thickened Cream, pressed slab only (optional); 60 to 120 g Unsalted Butter, 60 g pressed, 120 g pan version; 1½ tsp Salt; 4 x 180 g Snapper fillets, skin on or skinless, both work; 2 tbsp Plain Flour, only if your fillets are skinless (optional); 2 large Lemon; 2 tbsp Olive oil; 1 tsp Salt; 1 large bunch Flat-Leaf Parsley, leaves only, about 50 g; 2 tbsp Capers, drained; 4 Anchovy fillets; 1 clove Garlic; 1 tbsp Red Wine Vinegar; 120 ml Olive oil, extra virgin if you have it; 2 bulbs Fennel, cut into wedges through the root; 1 tbsp Olive oil; 1 large Lemon