Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil - plus

  2. 1/4 cup 59ml Olive oil

  3. 1 cup 62g / 2 1/5oz Thinly-sliced yellow onions

  4. Salt - to taste

  5. Freshly-ground black pepper - to taste

  6. 1 lb 454g / 16oz Assorted exotic mushrooms - cleaned, stemmed,

  7. 1 cup 160g / 5.6oz Fresh fava beans - shelled, blanched

  8. 2 teaspoons 10ml Chopped garlic

  9. 2 cups 474ml Veal reduction

  10. 1 tablespoon 15ml Finely-chopped fresh parsley leaves

  11. 2 tablespoons 30ml Butter

  12. 4 Red snapper fillets - (4 to 6 oz ea)

  13. 2 cups 474ml Fresh pea shoots

Instructions Jump to Ingredients ↑

  1. In a large saute pan, over medium heat, heat 2 tablespoons of the oil. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the mushrooms and fava beans. Season with salt and pepper and continue to saute for 2 minutes. Stir in the garlic and veal reduction. Bring the liquid to a simmer. Continue to simmer for 4 minutes. Stir in the parsley and butter. Reduce the heat to low and keep warm.

  2. In another large saute pan, over medium heat, heat the remaining cup of oil. Season both sides of the fillets with salt and pepper. When the oil is hot, pan-fry the fillets for 4 to 6 minutes on each side, or until crispy. Remove from the pan and drain on paper towels. In a small bowl, toss the pea shoots with a drizzle of olive oil, salt and pepper.

  3. To serve, Spoon the mushroom mixture into the center of each plate, lay the fillets over the sauce. Pile the pea shoots in the center of the fish and garnish with parsley.

  4. This recipe yields 4 servings.


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