White snapper fried on the skin with julienne vegetables

Ingredients for 2 servings:

• 2 fish fillets, white snapper fillets (approx. 250 g each)
• 250 g mixed vegetables, cut into julienne strips (frozen)
• some lemon juice
• Clarified butter
• Pepper, white
• Salt
• 1 pinch(s) of sugar
• some flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The white snapper, also called gray snapper, is similar in flesh and flavor to the red snapper. However, I personally prefer it to the red snapper. The fish grows to 60-80 cm long, although the market size is considerably smaller. The fillets weigh approximately 250-400 g. The white snapper is caught in the Indo-Pacific and is particularly common off the coast of Australia. Carefully cut three diagonal incisions into the skin of the fillets, trying not to damage the flesh. Dust the skin side with a little flour and sear them in hot clarified butter. Since the skin shrinks under the influence of heat and the fillets bulge, you should press them onto the bottom of the pan with one, or better yet, two, spatulas until they lie flat. After about 3-4 minutes, turn the fillets over and turn off the stove. The residual heat will cook the fillets through. Now season with a little salt. Blanch the julienne strips in boiling water for one minute, rinse with cold water, and drain. Heat clarified butter in a pan, add the julienne strips, and mix well. Season to taste with pepper, salt, sugar, and lemon juice. Place the julienne strips and fish on a plate. Fried mashed potatoes make a great side dish.