Pan Fried Fillets of Red Snapper, Mussel Veloute Recipe
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License
Ingredients
- 4 pc Red Snapper Fillets- 180 gr
- 80 gm Shelled Mussels
- 60 gm Carrots- Diced
- 50 gm Asparagus Spears
- 40 gm Kipfler (La Ratte) Potatoes- Diced
- 50 gm Cucumber- Deseeded, Peeled and Diced
- 60 ml Cream
- 100 ml Fish Stock
- 80 gm Baby Spinach Leaves
- 5 gm Rice Flour
- Butter
- Parsley
- Dill
- Saffron
- Salt and Pepper (To Taste)
Recipes for your iPhone
Find delicious recipes on what ingrediants you already have! Download iPhone app now!
How to make Pan Fried Fillets of Red Snapper, Mussel Veloute
- Cut the snapper fillets into 8 pieces, score if necessary, season with salt and pepper
- Pan fry in a hot pan with a little olive oil, pat dry and set aside
- Blanch the mussels, carrots, asparagus and potatoes separately, chill
- Bring the fish stock to the boil, add the cream and allow to reduce
- Heat some butter in a pan, add the rice flour and pour in the boiling fish stock to obtain a smooth veloute
- Season the veloute with saffron, salt, pepper and chopped parsley, add the mussels, carrots, asparagus, and potatoes, bring it to simmer
- Sauté the spinach with some butter, season with salt and pepper
- To serve pour the volute onto a deep plate, top with the sautéed spinach and the red snapper, garnish with dill
Prochef360Blog - a networking site for chefs from all over the world.
Register or login to add a comment!
