Food Network: Seared Snapper with Vidalia Onions and Bean Ragout

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Seared Snapper with Vidalia Onions and Bean Ragout
Recipe courtesy Wolfgang Puck

Ingredients
Bean Ragout:
1 cup cranberry beans
6 cups water
2 tablespoons olive oil
2 ounces pancetta, diced
1 medium onion, coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 tablespoons sherry vinegar
3 to 4 cups chicken stock
1 bouquet garni (parsley, thyme and bay leaf)

1 tablespoon salt
Chanterelles:
2 tablespoons olive oil
4 ounces chanterelles, trimmed
2 plum tomatoes, chopped
Vidalia onions:
1 medium Vidalia onion or any sweet variety onion, thinly sliced
2 tablespoons olive oil
Sauce:
1 tablespoon olive oil
2 tablespoons minced shallots
1 cup sherry
1/2 cup veal stock
1/3 cup heavy cream

1/2 cup reserved bean liquid
Salt
Snapper:
2 (6-ounce) snapper fillets, skin on
1 tablespoon olive oil
Salt
White pepper
1 sprig rosemary

Directions
For the Bean Ragout: Soak the beans in water
overnight. Drain and reserve.
In a saucepan, heat 2 tablespoons of oil and saute the pancetta until lightly
browned. Add the onions, carrots, and celery and saute until lightly golden brown,

about 5 to 8 minutes. Add the reserved beans, vinegar, stock, bouquet garni, and
salt. Bring to a boil, then lower to a simmer. Cook until just tender, about 40
minutes.
For the Chanterelles: In a heavy skillet, heat the remaining 2 tablespoons of
olive oil. Add the chanterelles and saute for 5 minutes or until golden brown. Add
the tomatoes and saute another 3 minutes. Taste and adjust seasoning with salt and
pepper.
Vidalia Onion: In a medium saute pan, over high heat, saute onions in olive oil
until crisp and golden in color. Reserve.
For the Sauce: In a saucepan, over medium heat, add oil. When oil is hot, add
shallots and saute until translucent. Deglaze with sherry and reduce in half. Add
veal stock, cream, and some of the bean cooking liquid and continue to reduce
until thick. Taste, and adjust seasoning with salt and pepper.
For the Fish: Season fish with salt and pepper. In a non-stick saute pan, heat the

olive oil until smoking. Sear fillets, skin side down for 3 minutes and golden in
color. Add rosemary sprigs to oil. Turn fish over and cook on other side until
translucent.
To serve: divide the onions and place in center of each serving plate. Add the
bean ragout on the side and place the seared fillet in center on top of onions and
bean ragout. Top with the chanterelles. Coat with sauce.