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Trout & Mushrooms in Cream
| Baked Snapper with Vegetables |
Makes 4 servings
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Ingredients
2 tablespoons butter
13 oz. mixed julienned vegetables (carrots, celery, fennel, asparagus)
4 red snapper filets
sale and freshly ground pepper
1 tablespoon madeira or sherry
3/4 cup fish stock
1/4 cup light whipping cream
1 teaspoon cornstarch |
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Preparation
Preheat oven to 350°
Melt butter in frying pan over medium heat. Add vegetables and cook just until tender crisp.
Spread vegetables in greased baking dish. Using a sharp knife, make 2 or 3 diagonal slits on each side of fish. Place on top of vegetables and season well with salt and pepper. Combine madeira, stock, and cream and pour over fish. Cover dish with foil and bake until fish is opaque and beginning to flake when tested, 20 to 25 minutes.
To serve, place fish on four plates. Remove vegetables with slotted spoon and divide equally among fish. Pour pan juices over or, if they require thickening, pour pan juices into small saucepan and place over high heat. Add cornstarch mixture and bring to boil, stirring constantly until sauce thickens. Pour sauce over vegetables and serve.
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Steamed Snapper in Caper, Olive and Pine Nut Sauce
| Steamed Snapper in Caper, Olive, and Pine Nut Sauce |
Makes 4 servings
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Ingredients
1/4 cup olive oil
1 onion chopped
1 clove garlic, chopped
14 oz. can peeled tomatoes, chopped
2 tablespoons tomato paste
2 teaspoons paprika
1/3 cup black olives
1/3 cup pine nuts
2 tablespoons capers
4 small whole snapper, 10 oz. each
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Preparation
Heat oil in large frying pan over medium heat. Add onion and cook 4 minutes or until tender. Add garlic and saute until fragrant, about 1 minute. Pour in tomatoes, tomato paste, and paprika, cover, and simmer 15 minutes.
Add olives, nuts, capers, and fish, cover, and simmer 20 minutes or until fish is opaque and beginning to flake when tested. Serve hot.
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| Red Snapper with Fennel and Dill |
Makes 4 servings
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Ingredients
2 fennel bulbs, thinly sliced lengthwise
1 large stalk celery, julienned
1/3 cup olive oil
1 teaspoon paprika
cayenne pepper
1 large tomato, peeled seeded and diced
4 Nicoise olives, pitted and diced
3 tablespoons chopped fresh parsley
4 red snapper fillets (7 ounces each)
salt and freshly ground black pepper
1/3 cup dry vermouth
1/3 cup dry white wine
1 bunch fresh dill (leaves only), chopped
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Preparation
Preheat oven to 400° F. Blanch the fennel in a large saucepan of boiling water for 1 minute. Add the celery and blanch for 1 minute longer. Drain.
In a small bowl, mix the olive oil, paprika and cayenne pepper to taste. Spoon 3 1/2 tablespoons of the seasoned olive oil into the bottom of an 8 - 12 inch baking dish; add the fennel, celery, tomato, olives and parsley.
Season the snapper fillets with salt and black pepper and arrange on top of the vegetables in the baking dish. Brush the fillets with the remaining seasoned olive oil. Sprinkle the vermouth and white wine over the fish. Bake for 15 minutes.
To serve: Place a snapper fillet on each of 4 plates and surround with vegetables. Sprinkle fillets with dill.
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