Sautéed Red Snapper with Green Celery Fondue and White Anchovies
|2 1/2 pounds||red snapper fillet (6 ounce portions, boneless fillet with skin on)|
|4 stalks||celery, peeled and sliced on a bias|
|2 pieces||whole cloves|
|salt and pepper|| |
|2 ounces||Grana Padano or Parmesan cheese|
|1 piece||rustic white ficelle, or baguette (French bread) |
|Celery Sauce|| |
|6 ounces||heavy cream|
|1 piece||celery root|
|2 cloves||garlic - split|
|4 pieces||white anchovies|
For the Snapper
Preheat oven to 425 degrees F. Season the fish on both sides with salt and pepper.
Preheat a large, ovenproof sauté or fry pan over medium-high heat. When hot, add 1 tablespoon of canola oil. Place the fish flesh side down and sauté gently until golden brown. Carefully turn the fish over to the skin side and transfer to the oven until cooked the whole way through, about 6 minutes.
For the Crostini
Cut ficelle or French bread into six pieces on a medium bias.
Preheat a medium sauté pan and add 1 tablespoon of butter. Once butter is melted place bread slices flat on low flame and cook until golden brown on both sides. Remove from pan and grate Grana Padono on top and let sit.
For Green Celery Fondue
In a small sauté pan, heat butter with 1 tablespoon of water. When butter has melted, sweat celery with cloves until tender. Remove cloves.
For Celery Sauce
Blanch and shock all the herbs and spinach, then rough chop. Place herbs and spinach in blender until smooth bright green blend is obtained.
Cut the celery root into med size chunks and place in a heavy bottom sauce pan with garlic and white anchovies, cover with heavy cream and let simmer for 30 minutes. Strain through fine mesh strainer into a small sauce pan and discard all solids. Whisk in green herb mixture until light green color.
Place a heap of celery fondue of right side of plate and the fish on the left. Place sauce on top of celery fondue and finish with white anchovy slivers and fresh squeezed lemon juice.