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fall porch suppers      
lazy autumn evenings
   

Mushroom Herb Crusted Snapper
Chef Matt Murphy of French Quarter Bar at The Ritz-Carlton – New Orleans, LA
Adapted by StarChefs

Yield: 6 Servings

Ingredients:

    Tomatoes
  • 12 Roma tomatoes
  • Olive oil
  • Salt and fresh black pepper, to taste

  • Potatoes
  • 2 pounds potatoes, peeled and halved, in cold water
  • ½ cup heavy cream
  • ¼ cup roasted garlic
  • ¼ cup horseradish
  • Salt and black pepper, to taste

  • Snapper
  • 6 (6 ounce) red snapper filets
  • 2 teaspoons olive oil

  • Crust
  • 1 cup coarse breadcrumbs
  • 5 ounces roasted sliced mushrooms
  • 2 ounces pesto
  • 1 ounce chopped mixed herbs (chives, tarragon, thyme, dill)
  • 1 ounce clarified butter

  • Sauce
  • Lemon, peeled, cleaned, seeds removed
  • Shallots, fine dice
  • 1 cup chardonnay
  • ½ cup heavy cream
  • 1 pound butter
  • ¼ ounce capers

  • Spinach
  • Shallots, julienned
  • ½ ounce chopped garlic
  • 1 pound baby spinach
  • Salt and fresh black pepper, to taste
Method:

For Tomatoes:
Preheat oven to 400°F. Slice tomatoes in half lengthwise. Remove stem portion. Place in roasting pan and coat lightly with oil. Season with salt and pepper. Roast until tomatoes are tender.

For Potatoes:
Bring potatoes and cold water to cover to a boil. Cook, uncovered, until potatoes are fork tender. Drain and mash potatoes. Stir in cream, garlic and horseradish. Season with salt and pepper.

For Crust:
Combine all ingredients.

For Snapper:
Preheat oven to 375°F. Season and sear the snapper, skin side up over medium heat. Flip fish and place crust on top. Bake in oven approximately 8 minutes.

For Sauce:
Reduce wine to ½ cup with lemon and shallots. Add cream and reduce by 2/3. Whisk in the butter over low heat and add capers when butter is melted. Season with salt and pepper to taste.

For Spinach:
Right before service, heat olive oil over medium heat in sauté pan. Add garlic and shallots and cook to aroma, about 1 minute. Add spinach and sauté until spinach is wilted.

To Serve:
Arrange one snapper filet per plate, some potatoes, and some spinach.

 

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