Pan Fried Fillets of Red Snapper, Mussel Veloute Recipe

Pan Fried Fillets of Red Snapper, Mussel Veloute

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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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