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Red Snapper with Potato-Leek Crust and Lima-And-White Bean



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Red Snapper with Potato-Leek Crust and Lima-And-White Bean

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Drop leek and parsley into a large saucepan of boiling water, and cook for
1 minute. Drain and rinse under cold water; drain well. Combine leek
mixture, potato, tarragon, and chives in a bowl, and stir well. Sprinkle
salt and pepper over both sides of fillets, and pat the potato mixture onto
one side of each fillet. Sprinkle cornstarch evenly over potato mixture.

Heat 1-1/2 tablespoons oil in a large nonstick skillet over medium-high
heat. Place 3 fillets, potato sides down, in skillet; cook 4 minutes (do
not turn). Remove fillets from skillet, and place fillets, potato sides up,
on a broiler pan coated with cooking spray. Repeat procedure with remaining
oil and fish fillets.

Bake at 450 degrees for 7 minutes or until fish flakes easily when tested
with a fork. Yield: 6 servings (serving size: 1 fish fillet and 1/2 cup
succotash).

INSTRUCTIONS FOR Lima-and-White Bean Succotash: Trim tough outer leaves
from fennel; mince feathery fronds to equal 2 tablespoons, and set aside.
Remove and discard stalks. Cut the fennel bulb in half lengthwise; discard
core. Finely chop bulb to equal 1 cup. Reserve remaining fennel for another
use.

Heat oil in a medium saucepan over medium-high heat. Add 1 cup chopped
fennel bulb and 1/2 cup green onions; saute 4 minutes or until tender. Add
minced fennel fronds, lima beans, and remaining ingredients; stir well.
Cover, reduce heat, and simmer 5 minutes or until thoroughly heated. Yield:
6 servings (serving size: 1/2 cup).

Per serving: 441 Calories; 10g Fat (21% calories from fat); 35g Protein;
54g Carbohydrate; 31mg Cholesterol; 268mg Sodium

Serving Ideas : Serve with Lima-and-White Bean Succotash.

NOTES : From Chef Erik Maillard of Mark's, The Mark Hotel. Located in the
luxury Mark Hotel off Madison Avenue, Mark's is one of New York's most
elegant dining rooms. Considered a true culinary artist, Erik Maillard
combines classical French training with American-style ingenuity. A native
of the Boulogne-sur-Mer region of France, he was the executive sous-chef at
New York's Le Cirque and Restaurant Raphael and chef de cuisine at Les
Celebrites. Chef's note: "This fish preparation is delicious with red
snapper, orange roughy, or salmon. The secret is not to overcook the fish.
You can 'shoestring' the potatoes on a mandoline [a hand-operated slicer]
or cut them carefully by hand. For extra color and flavor, add black beans
or corn to the succotash."

Ingredients:

1 1/2 c Julienne-cut leek, (2-inch)
1 c Fresh flat-leaf parsley
-leaves
1 c Coarsely shredded uncooked
-baking potato, (1 medium)
1/4 c Chopped fresh tarragon
1/4 c Chopped fresh chives
1/4 ts Salt
1/8 ts Pepper
6 Red snapper fillets,
-(6-ounce)
6 ts Cornstarch
3 tb Olive oil, divided
Vegetable cooking spray
LIMA-AND-WHITE BEAN
-SUCCOTASH:
1 Fennel bulb with stalks,
-(1-pound)
2 ts Olive oil
1/2 c Sliced green onions
1 1/2 c Cooked baby lima beans
1 1/2 c Drained canned cannellini
-beans or other white beans
1/2 c Water
1 tb White wine vinegar
1/4 ts Salt
1/8 ts Pepper

Serves:

6 Servings

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