Pan Fried Fillets of Red Snapper, Mussel Veloute, Sautéed Baby Spinach

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Recipe by Chef Heinz Klenner

4 servings

Ingredients

4 pc Red Snapper Fillets- 180 gr

80 gm Shelled Mussels

60 gm Carrots- Diced

50 gm Asparagus Spears

40 gm Kipfler (La Ratte) Potatoes- Diced

50 gm Cucumber- Deseeded, Peeled and Diced

60 ml Cream

100 ml Fish Stock

80 gm Baby Spinach Leaves

5 gm Rice Flour

Butter

Parsley

Dill

Saffron

Salt and Pepper (To Taste)

Preparation

Cut the snapper fillets into 8 pieces, score if necessary, season with salt and pepper
Pan fry in a hot pan with a little olive oil, pat dry and set aside
Blanch the mussels, carrots, asparagus and potatoes separately, chill
Bring the fish stock to the boil, add the cream and allow to reduce
Heat some butter in a pan, add the rice flour and pour in the boiling fish stock to obtain a smooth veloute
Season the veloute with saffron, salt, pepper and chopped parsley, add the mussels, carrots, asparagus, and potatoes, bring it to simmer
Sauté the spinach with some butter, season with salt and pepper
To serve pour the volute onto a deep plate, top with the sautéed spinach and the red snapper, garnish with dill

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