12 baby leeks
20ml olive oil
1 tbsp capers
grated zest of 1 lemon
150ml Prue’s Verjus
4 snapper cutlets
2 tbsp flour - seasoned with 1 tsp each salt & ground white pepper
50ml olive oil
1/3 cup parsley leaves
Wash leeks and cut in halves; set aside the green tops. Sauté the white bottoms in olive oil with the capers and lemon zest. Add the verjus and simmer for 10 minutes.
Season the snapper and then brush with oil. Cook on a hot barbecue grill.
While the snapper is grilling, add the green tops of the leeks and cook them through. Place onto individual plates, put a snapper cutlet on top and sprinkle with parsley leaves.