Red Snapper Fillet and Olive Oil & Parsley Potatoes with Sour Cream

Red Snapper Fillet with Creamy Mashed Potatoes, Sour Cream and Chives

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Recipe from Chef Gabriele Riva

Red Snapper Fillet

Ingredient

 

Quantity

 

Procedure

 

Red Snapper Fillet
Fine Sea Salt
White Pepper
Olive Oil
Fresh Lemon Juice

 

1 piece
1 tsp
1 tsp
2 TBSP
2 TBSP

 
  1. Preheat oven to 500 F.
  2. Season the red snapper fillet with fine sea salt and white pepper on both sides.
  3. Brush olive oil on top of the fillet. The olive oil will protect the fillet during cooking and also give a very nice flavor to the fish.
  4. Arrange the red snapper on top of Silpat® previously brushed with olive oil.
  5. Bake skin side up for about 7-8 minutes at 500 F. Check fish for doneness with the help of a metal skewer. It should be warm. If it is hot, the fish is overcooked.
  6. Serve the red snapper with the creamy mashed potatoes with sour cream and chives (recipe below).

    Important Notes when prepping and cooking fish:
    When seasoning the fish, it is important to have your hands completely dry to control the seasoning applied. Always check to see if fish is cooked using a thin metal skewer, it should be warm for medium rare consistency.

Important Notes regarding selecting fish:
Check carefully for darkness or dryness on the skin and flesh of fish.
Off odors or smells in the piece of fish should be avoided. Fish should be vibrant and smell fresh. Farm raised or wild is ideal.
 
spinach filling  

Tools & Equipment

  • Silpat®
  • Half sheet baking tray (13"x18")
  • Spatula
  • Metal skewer
  • Measuring spoons
  • Chef's knife
  • Cutting board
  • Pastry brush

easy difficulty level

Creamy Mashed Potatoes with Sour Cream and Chives

Ingredient

 

Quantity

 

Procedure

 

Yukon or fingerling potatoes
Lescure or Presidente (French Butter)
Hot Milk
Fine Sea Salt

Sour Cream
Chopped Chives

 


500 g

250 g
1/2 cup +/-
to taste

2 TBSP
2 tsp

 
  1. Wash and scrub potatoes well, do not peel beforehand.
  2. Cook them in their skins covered by at least 1 inch of water. Note for each liter of water, add 10 grams of salt.
  3. Simmer uncovered over medium heat for 20-30 minutes or until a knife can be easily inserted and removed. As soon as potatoes are done, remove and drain. Do not allow them to sit in the water.
  4. Bring the milk to slight boil in small sauce pan. Set aside.
  5. While potatoes have cooled enough to handle, but still hot, peel the potatoes and cut into cubes. Press potatoes pieces through a potato ricer or grid of a food mill into a large heavy bottomed sauce pan.
  6. Place pan over low heat, using a wood spatula stir the potatoes to dry them out (4-5 minutes).
  7. Begin to add 3/4 of the butter, little by little vigorously stirring until the butter is incorporated. Note: Add the butter slowly and incorporate quickly to keep the butter from splitting.
  8. Add the warmed milk in small amounts until the desired consistency is achieved. Stir vigorously until the milk is fully incorporated. Using a wisk, stir the mixture to incorporate and make fluffy.
  9. Last step, pass the puree through a fine sieve to further lighten and smooth the dish. Repeat for additional silky smoothness. Season to taste.

Tools & Equipment

  • Large pot
  • Large heavy sauce pan
  • Small sauce pan
  • Fork
  • Measuring spoons
  • Peeler
  • Potato ricer/food mill
    (grid attachment)
  • Chef's knife
  • Cutting board
 
     
easy difficulty level

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