2) Place 4 of the snapper fillets into the court bouillon, making sure that they are fully submerged. The liquid should remain just below a simmer. Cook the fish for about 8 minutes until cooked through and remove to a plate. Repeat this with the rest of the fillets.
3) Serve the fish with the purple potatoes, pickled pink onions and the Key lime sauce.
For the purple potatoes:
1) Place the potatoes in a medium saucepan and fill with cold water to cover. Season with salt and bring to the boil. Cook until the potatoes are tender but not falling apart, about 15 minutes. Drain the potatoes and toss lightly with 30g of the butter.
2) In a medium frying pan pan over a medium heat, melt the remaining butter and add the shallots. Cook until the shallots are soft but not brown. Season with pepper.
3) Meanwhile, bring another pot of water to a boil and season with salt. Place the leafy greens into the boiling water and cook for about 20 seconds. Drain well. Add to the shallots and butter and toss. Set aside until ready to serve.
For the pickled pink onions:
1) In a frying pan heat the oil over a medium heat. Add the onions and toss to coat with oil. Reduce the heat to medium and cook for 2 minutes. Add the sugar and cook for 2 more minutes.
2) Add the orange juice, zest and red wine vinegar and cook until nearly all the liquid has reduced. Season with salt and white pepper then set aside until ready to serve.
For the Key lime sauce:
1) In a small saucepan, away from the heat, add the rum, limes, shallots and garlic. Place the saucepan over a medium heat and allow the rum to flame until it self extinguishes. Add the wine and reduce by half.
2) Add the turmeric, annatto seeds, sriracha and cream and simmer to reduce, about 5 minutes. Season with salt. Strain the sauce and keep warm. If the sauce is too thin, it can be thickened with a little cornflour before straining.