Method:
1 Process white onion, garlic, snapper, egg white and thyme leaves in a food processor until smooth, stir in the cream and season with a pinch of salt.
2 Bring a saucepan of salted water to the boil then reduce to a simmer, dip a tablespoon into boiling water and shape the fish mixture into quenelles. Drop the quenelles, in batches, into the boiling water and simmer for 7-8 minutes until cooked through. Remove to a plate with a slotted spoon.
3 Blanch celery julienne in the boiling water for 30 seconds, drain.
4 For the celery beurre blanc, combine onion, celery, white wine and vinegar in a saucepan and simmer for 6-8 minutes or until reduced by three-quarters. Whisking continuously, add butter a little at a time until well combined.
5 Place the blanched celery on a plate, top with snapper quenelles, spoon over the beurre blanc to serve.