Red Snapper

With Mixed Root Vegetable Nage

Red Snapper with Vegetables

Red Snapper with Vegetables

Serves 4-6

  • 1 medium each turnip, kohlrabi and rutabaga
  • 1 lrg leek, washed well
  • 2 celery stalks
  • 2 carrots, medium
  • 2 T parsley, chopped
  • 4-6 6oz fillets of Red Snapper, skin on
  • 3 T Vegetable oil
  • For Broth:

  • ¼ tsp fennel seed
  • ¼ tsp caraway seed
  • ¼ tsp peppercorns
  • 2 bay leaves
  • chili flakes, generous pinch
  • 12 parsley stems
  • 2 garlic cloves, peeled and sliced
  • 2 – 3 sprigs of fresh thyme
  • 2 C mixed vegetable trimmings, chopped
  • 1 C white wine
  • 4 C water
  • juice of a lemon
  • Method:

    Preparing the vegetables: Peel the turnip, kohrabi and rutabaga and trim the bulbs into rectangular shapes. Cut them lengthwise into quarters. Take each quarter and cut crosswise into 1/3” pieces. (Save trimmings for broth.) Take the leek and use white and light green parts only. Cut leek in half lengthwise and then slice crosswise into ¼” slices. (Save trimmings for the broth). Wash and peel the celery. Slice in half lengthwise and then cut crosswise into ¼” thick pieces. (Save trimmings for broth). Take carrots, trim and peel. Quarter the carrots lengthwise and then cut crosswise into 1/3” thick pieces. (Save trimmings for broth).

    For the broth: Combine vegetable trimmings, garlic, spices and herbs in a medium sized soup pot. Add the wine and water and bring to a gentle simmer. Simmer for 30 minutes and turn off heat. Let the broth rest for 10 minutes. Add lemon juice. Strain broth through a fine mesh strainer. There should be about 4 cups of broth. Add salt to taste.

    Bring a large pot of salted water to a boil. Have a large bowl of cold ice water sitting to the side. Take the turnips and blanch for 2 minutes in the boiling water. Then immediately place turnips in the ice water bath to stop the cooking. This is called ‘shocking’. Repeat same procedure for the kohlrabi. Then repeat with the leeks. Then do the same with the Rutabaga and end with the carrots. Note: You will need a lot of ice to keep the water ice cold for each shock treatment.

    In a clean soup pot combine the broth with the blanched vegetables and bring to a simmer. Complete cooking the vegetables for another 5 -8 minutes.

    For Fish:

    Slice the skin three times on each fillet without cutting the flesh. This will prevent the skin from contracting during cooking. Season the fillets with salt and pepper. In a seasoned or non-stick skillet, heat the vegetable oil to smoking. Add the Snapper fillets, skin side down for about 4 minutes to cook and crispen the skin. Flip and cook for another 3-4 minutes or until fish is just cooked through. Set aside and keep warm.

    Ladle equal portions of the vegetable broth (nage) into large shallow bowls. Sprinkle with chopped parsley. Lay Snapper on top of nage, skin side up and serve.

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