- Course: Main Course
- Total Time: Under 4 Hours
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 4 Times
Although this dish can be prepared just before serving, some of its components could be cooked ahead-potato galettes, blanched vegetables, and port wine sauce-and then combined with fish that is quickly sautéed. Using components this way gives you a lot of room for creativity, and equally important, it simplifies life.
Potato galettes will flip easily and will stay together because of the starch in the potatoes. Idaho or baking potatoes, which are the starchiest, are the best to use. Brown them in clarified butter, which can be heated to a higher temperature than regular butter. This recipe calls for reheating the galettes at 450°F., since you will have the oven at that temperature to cook the fish, but you could reheat them at 200°F. for 2 to 3 minutes.
For the vegetables:
- Kosher salt
- 12 asparagus spears
- 12 haricots verts or thin green beans
- 1 tablespoon butter
- 2 tablespoons Chicken Stock or low-salt canned chicken broth
- 12 morels, chanterelles, oyster mushrooms, or domestic mushrooms
- 8 pear or cherry tomatoes
- Freshly ground black pepper
For the snapper:
- 1 tablespoon oil
- 4 snapper fillets, 6 ounces each
- Kosher salt and freshly ground black pepper
- 1 teaspoon unsalted butter
For the vegetables:
Fill a large pot with lightly salted water and bring to a boil over high heat. Blanch the asparagus until tender, about 2 minutes, then remove with tongs and plunge into ice water. Drain. Repeat with the haricots verts.
In a medium saucepan, heat the butter and stock over medium heat until simmering. Add the mushrooms and sauté until wilted. Add the tomatoes and the blanched asparagus and beans and toss until just warmed. Season to taste with salt and pepper.
For the snapper:
Preheat the oven to 450°F.
In a large skillet or sauté pan, heat 1 tablespoon olive oil over high heat until it just begins to smoke. Season the flesh side of the fish with salt and pepper and place in the hot pan, flesh-side down. Immediately pan the pan in the oven and cook 2 to 3 minutes, until rare to medium rare. Return the pan to high heat and add the butter. Then turn the fish and keep it over the heat just until it forms a crust on the skin-side, 30 to 45 seconds. Turn the fish skin side up again and remove from the pan.
Place a potato galette on each plate. Top with the vegetables and then the fish, and drizzle the sauce around them.
Substitute zucchini for asparagus; string beans, wax beans, or a combination for haricots verbs; a mixture of cherry, pear, and regular tomatoes for pear tomatoes.
Substitute bass or similar thin fillets for snapper.
Order of preparation:
• Make the Port Wine Sauce and keep warm.
• Prepare the potato galettes and keep warm.
• Prepare the vegetables.
• While the vegetables are warming, sear and roast the fish.
• The Port Wine Sauce can be refrigerated up to 1 week or frozen.
• The potato galettes can be wrapped tightly in plastic and kept at room temperature for several hours. Or, they can be refrigerated up to 1 day and reheated on a baking sheet in a 450°F. oven for about 30 seconds.
• The blanched vegetables can be refrigerated up to 1 day.
© 1996 Debra Ponzek and Joan Schwartz
Nutritional information is based on 1/8 teaspoon added salt per serving, but does not include Chicken Stock, Potato Galettes, or Port Wine Sauce. For nutritional information on Chicken Stock, Potato Galettes, or Port Wine Sauce, please follow the links above.
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