Pan Fried Fillets of Red Snapper, Mussel Veloute, Sautéed Baby Spinach
Ingredients
[ol]
[li]4 pc Red Snapper Fillets- 180 gr
[/li][li]80 gm Shelled Mussels
[/li][li]60 gm Carrots- Diced
[/li][li]50 gm Asparagus Spears
[/li][li]40 gm Kipfler (La Ratte) Potatoes- Diced
[/li][li]50 gm Cucumber- Deseeded, Peeled and Diced
[/li][li]60 ml Cream
[/li][li]100 ml Fish Stock
[/li][li]80 gm Baby Spinach Leaves
[/li][li]5 gm Rice Flour
[/li][li]Butter
[/li][li]Parsley
[/li][li]Dill
[/li][li]Saffron
[/li][li]Salt and Pepper (To Taste)
[/li][/ol]
Preparation
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[li]Cut the snapper fillets into 8 pieces, score if necessary, season with salt and pepper
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[ul]
[li]Pan fry in a hot pan with a little olive oil, pat dry and set aside
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[ul]
[li]Blanch the mussels, carrots, asparagus and potatoes separately, chill
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[ul]
[li]Bring the fish stock to the boil, add the cream and allow to reduce
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[ul]
[li]Heat some butter in a pan, add the rice flour and pour in the boiling fish stock to obtain a smooth veloute
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[ul]
[li]Season the veloute with saffron, salt, pepper and chopped parsley, add the mussels, carrots, asparagus, and potatoes, bring it to simmer
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[ul]
[li]Sauté the spinach with some butter, season with salt and pepper
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[ul]
[li]To serve pour the volute onto a deep plate, top with the sautéed spinach and the red snapper, garnish with dill
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*Makes 4 servings