Potato Crusted Red Snapper on Warm Chanterelle and Lump Crabmeat Salad with Fava Bean Cream and Shrimp Foam

Total Time:
2 hr 15 min
1 hr 30 min
45 min

6 servings

  • Using a mandoline or sharp heavy knife, thinly slice the potatoes into rounds as thin as possible.

  • Season each side of the fillets with 1/4 teaspoon of the salt and 1/4 teaspoon of the white pepper. Rub 1 1/2 teaspoons of the mustard on the flesh-side of each fillet and position the potato slices over the mustard in an overlapping pattern to resemble fish scales.

  • Heat 1/2 cup of oil in each of 2 large, nonstick skillets over high heat. When the oil is hot, carefully add the fillets, potato side down, being careful to keep the potato crust intact. Cook until the potatoes are crispy and golden brown, 3 to 4 minutes. Carefully turn fillets over and cook for another 3 to 4 minutes or until cooked through. Remove from the heat.

  • To serve, add enough of the fava bean cream to cover the bottom of 6 plates. Spoon the crabmeat salad on top of the cream, and lay the fish, potato side up, on top. Pour the foam around the fish, and garnish with freshly chopped herbs. Serve immediately.

Fava Bean Cream:
  • 1 pound fresh fava beans, shelled (about 1 cup)

  • 3 tablespoons unsalted butter

  • 1 1/2 teaspoons finely chopped shallots

  • 1/4 teaspoon minced garlic

  • 1/4 teaspoon salt

  • 1/8 teaspoon white pepper

  • 1 cup vegetable stock, plus more as needed to thin sauce

  • 1/4 cup heavy cream

  • Bring a large pot of salted water to a boil. Add the fava beans and cook until crisp-tender, about 2 minutes. Drain in a colander. Rinse under cold running water and drain again. Slip off the outer skin from each bean and discard. Transfer the beans to a medium bowl.

  • Melt 2 tablespoons of the butter in a medium saucepan over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the fava beans, salt, and pepper, and reduce the heat to low. Cook gently, stirring occasionally, until the beans are tender, about 8 minutes. Add the stock and cream, bring to a simmer, and cook until the beans begin to break up and the liquid reduces by one-quarter, about 5 minutes.

  • Transfer to a food processor or blender and add the remaining 1 tablespoon butter. Process until smooth, adding more vegetable stock as needed. Transfer to a bowl and cover to keep warm.

  • Yield: 2 cups

Warm Chanterelle and Lump Crabmeat Salad:
  • 3 tablespoons unsalted butter

  • 3 tablespoons olive oil

  • 3/4 cup thinly sliced yellow onions

  • 3/4 teaspoon salt

  • 1/4 teaspoon white pepper

  • 2 teaspoons minced garlic

  • 1 pound small chanterelle mushrooms, wiped cleaned and stems trimmed

  • 3/4 pound lump crabmeat, picked over for shells and cartilage

  • 1 1/2 teaspoons snipped fresh chives

  • Melt the butter with the olive oil in a large skillet over medium-high heat. Add the onions, salt, and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and cook until tender and their liquid has evaporated, about 6 minutes. Add the crabmeat and chives and stir gently to blend, being careful not to break up the crabmeat. Cook until warmed through, about 2 minutes. Remove from the heat and cover to keep warm. Sprinkle with snipped chives.

  • Yield: 6 servings

Shrimp Foam:
  • 2 pounds raw shrimp, in their shells

  • 2 tablespoons olive oil

  • 1/2 cup chopped yellow onions

  • 1/4 cup chopped carrots

  • 1/4 cup chopped celery

  • 1/2 teaspoon salt

  • 1/4 teaspoon white pepper

  • 1 tablespoon chopped garlic

  • 1/2 cup brandy

  • 1 1/2 tablespoons tomato paste

  • 1 bay leaf

  • 1 sprig thyme

  • 4 cups shrimp stock, fish stock, or bottled clam juice

  • 1 cup heavy cream

  • 3 tablespoons cold unsalted butter

  • With a large heavy knife, roughly chop the shrimp.

  • Heat the olive oil in a large pot over medium-high heat. Add the shrimp and cook, stirring constantly, until aromatic, about 5 minutes. Add the onions, carrots, celery, salt and pepper and cook until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.

  • Remove the pan from the heat and add the brandy. Return to high heat and stir to deglaze the pan, scraping up any browned bits sticking to the bottom. Add the tomato paste and cook, stirring, for 2 minutes. Add the bay leaf, thyme, shrimp stock, and heavy cream and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 30 minutes.

  • Remove from the heat and strain in batches through a fine mesh strainer into a clean container, pressing down on the solids with the back of a heavy spoon to extract as much liquid as possible. Discard the solids. Transfer in batches to the bowl of a food processor or blender, and add the butter in equal amounts. Process on high speed until smooth and the sauce begins to foam, about 3 minutes. Transfer to a saucepan and adjust the seasoning, to taste. Cover to keep warm until ready to serve.

  • Immediately before serving, whisk the sauce for 1 minute to recreate the foam.

  • Yield: 2 cups

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