Difficulty: Moderately Challenging
Instructions
Things You'll Need:
- 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)
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Step 1
Cut the snapper fillets into 8 pieces, score if necessary, season with salt and pepper
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Step 2
Pan fry in a hot pan with a little olive oil, pat dry and set aside
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Step 3
Blanch the mussels, carrots, asparagus and potatoes separately, chill
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Step 4
Bring the fish stock to the boil, add the cream and allow to reduce
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Step 5
Heat some butter in a pan, add the rice flour and pour in the boiling fish stock to obtain a smooth veloute
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Step 6
Season the veloute with saffron, salt, pepper and chopped parsley, add the mussels, carrots, asparagus, and potatoes, bring it to simmer
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Step 7
Sauté the spinach with some butter, season with salt and pepper
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Step 8
To serve pour the volute onto a deep plate, top with the sautéed spinach and the red snapper, garnish with dill
