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A
Good Cooking Guest Recipe!
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| Recipe
name: Shallow Fried Pink Snapper |
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| Recipe
by: Anonymous |
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| History:
None given |
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| Description: Shallow
fried pink snapper with roasted field mushroom ratatouille and red wine butter
sauce. A nice winter meal to eat with a glass of rich red wine. |
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| Preparation
time: 30 to 60 minutes |
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| Serves: 4 |
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Amount/Measure/Ingredient:
4 150gm snapper fillets pin bone removed
plain flour to dust
2 large field mushroom cut in halves
4 large croutons
1 handful of baby spinach
1 stem of fresh rosemary, stripped
1/2 red chili, de-seeded, finely chopped
1 cup red wine (use what you like)
100g butter
1 carrot, diced 1cm
1/2 eggplant
1 zucchini
1/2 red capsicum
1/2 green capsicum
1 onion, finely chopped
1 lemon, squeezed
500ml tomato juice
2 cloves garlic, crushed
6 basil leaves, chopped
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| Preparation:
Croutons: Toast/Dry 4 - 1 inch rectangular
pieces of crusty bread in an oven
@ 110 degrees C. until golden and crispy. Ratatouille: In large pot sweat
the carrot, zucchini, eggplant and capsicum. Add lemon and tomato juice
and simmer for 30 minutes until the sauce thickens and
vegetables are just tender. Add onion, garlic and basil. Mushrooms:
Brush with garlic and olive oil, then roast in a hot oven. Fish:
Dust fillets with flour, shallow fry for 4-5 minutes until golden and crispy
Sauce: Reduce wine, rosemary and chili in pan by half,
add butter until the sauce thickens and has nice glaze. Stack
crouton mushroom, spinach ratatouille and fish filet on
top. Drizzle with sauce and garnish with deep fried julienne
of eggplant.
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| Reformatted
from a recipe submitted to Good Cooking © 2004 by Good
Cooking, Inc.
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