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.