Red Snapper with Fennel, Tapenade and Sauce Vierge
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Excellent multi-flavoured Starter with Fennel, Olive and Capers Tapenade, Sauce Vierge and Red Snapper
one red snapper (for four servings) Picture
- Use a knife to scour the fish by lightly scraping from tail to head washing off scales under cold water. Remove head and tail, cut off fillets and cut into two Picture . Keep the bones, head etc for stock. Note that your fishmonger could do all this.
- Trim the outer leaves from the fennel and cut off four thinnish slices. Season with salt and pepper and steam for a bare five minutes so that the fennel is softened a little but still al dente.
- Meanwhile season the fish pieces with salt and pepper. Put a tablespoonful of olive oil in an ovenproof pan and put over a medium heat. When the oil is fat cook the fish for about two minutes per side. Put in the oven at 300°F/150°C/Reg2 to keep warm and finish off for a few minutes.
- Compose the dish by laying the fennel slices on each serving dishes with a spatula. Put a piece of fish on the fennel and then some tapenade on each piece. Carefully spoon some Sauce Vierge around the fennel Zoom (very nice!).
Serve with:
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