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Serves Four
4 x 6oz Skin on Fillets Of American Red or Pacific
Snapper
12 pieces Baby Fennel
2 cups Chicken Stock
1 # Spinach, cleaned
8 Vine Ripe Tomatoes, peeled, seeded and diced 2
Lemons
1/8 cup
Sugar
1/4 cup Olive Oil
Cracked Black Peppercorns
Sea Salt
Chopped Fresh Herbs (Parsley, Chervil, Tarragon
and Basil)
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Red Snapper Mediterranean Style with Relish of Tomatoes, Candied Lemon, Fennel and Spinach
Recipe
by Chef
Carrie Nahabedian
Method
Braise the baby fennel in the chicken stock until tender. Keep
fennel in the broth and cool.
Toss diced tomatoes with sea salt and pepper to taste.
Peel the lemon zest and blanch in cold water making sure the
peel is only the yellow and not the white pith.
Boil the water with sugar and make a heavy syrup. Cook lemon
peel in the syrup until the peel is candied and translucent.
Set aside to cool and then finely julienne the peel. Reserve
the syrup.
Season the red snapper fillets. Heat a heavy sauté pan and sear
the fish in half the amount of olive oil. Cook flesh side first
and give the fish a good colour. Cook fish in the skin and crisp
the skin. Cook fish until tender, about 8 minutes.
Wash spinach thoroughly. Place spinach leaves on a plate. Place
fish on top of spinach. Sauté the tomatoes in the remaining
olive oil. Add the fennel bulbs which have now been split in
half lengthwise. Add two spoons of chopped fresh herbs and the
lemon zest. Taste for seasonings.
Finish dish with a tablespoon of the lemon syrup and a quarter
cup of the fennel braising broth.
Heat up plates in the oven. Arrange six pieces of fennel on
each plate. Spoon tomato relish on top of the fish and lightly
drizzle the broth over the top. Garnish with sprigs of tarragon
and chervil.
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