Fried snapper with macadamia sauce

Ingredients for 4 servings:

• 3 shallots
• 1 clove(s) garlic
• 100 g macadamia nuts
• 2 tbsp sesame seeds
• 1 tbsp olive oil
• 400 ml white wine
• e.g. sea salt and pepper
• possibly fund
• 75 ml olive oil
• 2 tbsp chervil
• 1 lime(s), juice
• 800 g fish fillet(s) (Red Snapper)
• n. B. Chervil for garnishing

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel and dice the shallots and garlic. Roughly chop the macadamia nuts and sauté them in hot oil with the sesame seeds, diced shallots, and garlic until golden brown. Deglaze with the white wine and simmer for about 5 minutes. Then puree finely and, depending on the desired consistency, add more stock or simmer. Season with chervil, lime juice, salt, and pepper. Rinse the snapper fillets, pat dry, and cut into 8-12 portions. Score the skin and season the fish with salt and pepper. Fry slowly on the skin side in a non-stick pan in the remaining oil for about 5 minutes until golden brown. Turn, remove from the heat, and let stand for a few minutes to cook. Arrange the fish on plates with the macadamia sauce and serve garnished with chervil.