A refined, produce-led dish from Executive Chef Ben John of Bistro X, this goldband snapper balances crisp skin with a vibrant sorrel velouté and a warm broad bean salad. Light yet deeply layered, it reflects his thoughtful approach to flavour, technique and seasonality. Designed for elegant entertaining or a considered midweek dinner, it brings a sense of modern bistro dining into the home.
ProjectsGoldband Snapper with Sorrel Velouté and Broad Beans
Next ArticleGoldband Snapper with Sorrel Velouté and Broad Beans
05 May 2026
Ingredients
Fish Stock
1kg fish frames
1 carrot
2 celery sticks
1/4 fennel
1/2 brown onion
1/2 bunch parsley
1 bay leaf
4g white peppercorns
1/3 bunch thyme
Sorrel Velouté
300ml reduced fish stock
150ml cream
1 bunch sorrel, washed and stems removed
1/4 bunch chives
Salt
Cornflour slurry
Broad Bean Salad
1 shallot, diced
50ml olive oil
1/3 preserved lemon, sliced
Broad beans, blanched and peeled
2 cucumbers, diced
Sorrel, finely sliced
Confit shallot base
Fish
Goldband snapper fillet
Butter
Olive oil
Method
Prepare the fish stock by rinsing bones thoroughly. Combine with vegetables and aromatics, cover with cold water and bring gently to a simmer. Cook for four hours, skimming regularly. Add herbs in the final 20 minutes, then strain and reduce.
For the velouté, bring reduced stock to a simmer and thicken lightly with cornflour slurry. Chill over ice, then blend with cream, sorrel and chives until smooth. Adjust seasoning.
Warm olive oil in a pan and gently cook shallots with preserved lemon. Fold through broad beans and cucumber, seasoning to taste. Finish with fresh sorrel.
Season the snapper and sear skin-side down until crisp. Turn, add butter and rest briefly.
To serve, spoon the broad bean salad onto the plate, place the fish on top and finish with the sorrel velouté.
