- 4 snapper fillet (7 oz. each)
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2 bulbs fennel
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1 large orange
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2 plum tomatoes
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5 cloves garlic
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2 whole shallots
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1/4 cup olive oil
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2 fl. oz. Pastis
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1 bunch thyme
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4 oz. Kalamata olives
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1 bunch lemongrass
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3 fl. oz. orange juice
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1 fl. oz. extra virgin olive oil
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1 lb. Fingerling potatoes
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sea salt and pepper
Shave the fennel as thin as possible. Cut the orange in segments (save the juice) and the
peeled tomatoes in fillets.
Sear two finely chopped garlic cloves and the shallots in olive oil, deglaze with Pastis and orange
juice. Add the fennel, orange segments, tomatoes and olives and marinate overnight in refrigerator.
Wash snapper fillet, dry with paper towel. Score the skin, season with sea salt and sear on the
skin in hot pan. Remove snapper from pan and replace with lemon grass. Set snapper,
skin side up, on top of the lemon grass and cook in the oven at 400°F for about
four minutes. Hold warm.
In the meantime reheat the fennel mixture and place on four warm plates. Place the snapper
on top of the fennel.
Deglaze the pan with orange juice and add the remaining juice from the fennel mixture. Bring to boil
and stir in extra virgin olive oil. Salt to taste and pour around the fish.
Decorate the fish with Fingerling potatoes, simply baked in the oven with garlic, thyme and
sea salt and garnish with some fried fennel greens.
Yields 4 portions.
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