| Snapper poached in radish cream sauce |
| Serves 4 |
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| Ingredients | Directions |
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2 cups snap peas |
Cut off the ends of snap peas. Cut snap peas diagonally into 1/4 inch thick pieces. Bring 6 cups of heavily salted water to a boil in a pot. Prepare a large bowl with ice water. Blanch snap peas in boiling water for 2 minutes. Remove to the bowl with ice-water to keep them crisp and bright green. Allow to cool completely and drain in a colander. The snap peas can be prepared up to 8 hours in advance and refridgerated in an air tight container. |
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1 cup fish stock 1 cup dry white wine |
Preheat oven to 425F. Mix the fish stock and wine in a 13x9x2 pirex dish. Put the dish in the oven and wait for the liquid to come to a simmer, about 10 minutes. |
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1/2 cup radish spread 1/2 tsp salt or to taste |
When the liquid comes to a simmer, remove pyrex dish from the oven, and whisk the radish spread into the liquid. Season with salt. Return to the oven and bring to a simmer, 2-3 minutes. |
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2 Lb red snapper fillet (skin on) 1/2 tsp salt 1/8 tsp pepper 1 Tbsp butter parchment paper, cut to fit the pyrex dish |
Cut red snapper into 4 pieces and season with salt and pepper. Add snapper fillets to the liquid skin side up. Top each piece with a sliver of butter. Cover with parchment paper, and tuck it in around the fish. Turn the oven down to 400F. Put the fish in the oven and cook 7-10 minutes, or until the fish almost flakes. Move the fish to serving bowls. Add the snap peas to the sauce in the pyrex dish and warm up for 1 minute in the oven. Do not overcook or the peas will turn brown and mushy. Pour some sauce with snap peas into each bowl, and serve immediately with bread for dipping. |