Pan Fried Fillets of Red Snapper, Mussel Veloute Recipe
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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)
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
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