Scissor Icon

Sautéed Red Snapper with Green Celery Fondue and White Anchovies

2 1/2 poundsred snapper fillet (6 ounce portions, boneless fillet with skin on)
4 stalkscelery, peeled and sliced on a bias
2 pieceswhole cloves
2 ouncesbutter
salt and pepper
2 pieceslemon
12white anchovies
2 ouncesGrana Padano or Parmesan cheese
1 piecerustic white ficelle, or baguette (French bread)

Celery Sauce
1 bunchparsley
1 bunchchives
1 bunchdill
1 bunchtarragon
6 ouncesheavy cream
1 piececelery root
2 clovesgarlic - split
4 pieceswhite anchovies
Page 1
Scissor Icon
Page 2
Scissor Icon

Sautéed Red Snapper with Green Celery Fondue and White Anchovies - Equipment List

Saute Pans
Bread Knife
Blender
Saucepan

Page 3
Scissor Icon

Sautéed Red Snapper with Green Celery Fondue and White Anchovies - Instructions

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.

Page 4
Scissor Icon

Sautéed Red Snapper with Green Celery Fondue and White Anchovies - Instructions Continued

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.

Assembly
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.

Page 5