seen by Giovanni Passerini
Filet of red snapper, white lima beans and tomato sauce
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Plat principal - Poissons - Facile
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Filet of red snapper, white lima beans and tomato sauce
Ingredients :
1 Filet of red snapper per person
White beans (or lima beans) from Paimpol
Nice tomatoes: red, green, yellow.
2 Branches of fresh celery
Celery root
Onions
Olive oil, salt pepper
Lemon Thyme
Garlic
Basil
Curry
Sugar
Steps
Step 1. If the lima beans are dry,soak them all night long, if they are fresh it won't be necessary.
Step 2. Start by pan frying for 5 minutes in olive oil with salt, pepper, unpeeled onions cut in four, pieces of celery root, the garlic head cut in the width, the lemon thyme and the laurel.
Step 3. Pan fry the lima beans in the bottom 5 minutes and add cold water. Salt at 2/3 of the cooking time. Let simmer and taste to verify the cooking.
Step 4. Make a fresh tomato sauce by putting them through the vegetable grinder, season with salt, pepper, olive oil, a dab of curry and a pinch of sugar.
Step 5. Dry the red snapper before panning on one side in a warm skillet or in a medium hot oven (130°) for 10 minutes.
Step 6. Then grill with a chalumeau torch to make the skin crispy.
Step 7. Prepare a salad with top quality tomatoes of different colors, season lightly with salt, pepper and
olive oil.
Step 8. Peel a branch of celery, place the pieces in very
cold or freezing water so that the
celery stays nice and crisp.
Presentation
In a hollow plate:
Step 1. Place at the bottom 2 tablespoons of fresh tomato mash.
Step 2. Cover the middle with one and a half table spoons of lima beans.
Step 3. Place a table spoon of tomato salad and a
few basil leaves (never cut them with a knife)
Step 4. Place the red snapper filet with a few pieces of
branch celery for the crispy side on top.
Step 5. Serve.
