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Brainstorming Red Snapper on Green and Yellow

5 from 5 votes
Total Time 5 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 78 kcal

Ingredients
 

For the red snapper

  • 2 Pc. Red snapper fillet

For the marinade

  • 2 tbsp Olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Chopped rosemary
  • 0,5 tsp Sea salt
  • 0,25 tsp Pepper

For the sweet potato crowns

  • 2 Pc. Sweet potatoes
  • 3 Pc. Majoran stalks
  • 1 tbsp Salt
  • 1 Msp Café de Paris
  • Salt and pepper
  • 250 ml Milk
  • 1 tbsp Butter
  • 1 Pc. Egg yolk

For the spinach

  • 1 kg Baby spinach
  • 2 Pc. Garlic cloves
  • 1 tbsp Salt
  • 1 tsp Nutmeg
  • 30 Pc. Ice cubes
  • 1 tbsp Chopped ginger
  • 1 Pc. Onion
  • 1 Pc. Clove of garlic
  • 1 Pc. Tomato
  • 2 tbsp Herb quark

Instructions
 

For the red snapper

  • Wash and dry the fish. Oil the baking sheet a little and place the fish skin-side down. Mix the ingredients for the marinade in a small bowl. Brush the fish on the open side with the marinade and then leave it in the refrigerator for a few hours.
  • Preheat the oven to 180 degrees circulating air. Bake the fish for 10 minutes on the medium setting. Put on grill after 10 minutes and grill for another 5 minutes.

For the sweet potato crowns

  • Peel and chop the sweet potatoes. Bring water and salt to a boil. Boil the potatoes for about 10 minutes. Then tamp until a pulpy mass is formed. Melt the butter and butter in a small saucepan and add to the porridge. Season with marjoram, salt and pepper. Pour the porridge into a piping bag and squirt small heaps onto the baking sheet. Brush the crowns with egg yolk and grill on the middle rack in the oven for 2-4 minutes.

For the spinach

  • Wash the spinach. Bring water to a boil in a large saucepan with salt, nutmeg and garlic. Put the spinach in the boiling water and cook for about 3 minutes. Meanwhile, prepare a large bowl with water and ice cubes. Pour the spinach from the saucepan into the ice water and cool for about 1 minute. Put the blanched spinach in a bowl.
  • Finely chop the onion, garlic and ginger and fry in a pan until golden. Dice the tomato and drain. Add the spinach and then add the finely diced tomato. Season to taste with herb quark.

Nutrition

Serving: 100gCalories: 78kcalCarbohydrates: 3.4gProtein: 3.1gFat: 5.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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