| Baked Snapper with Mussels and Cockles |
From "Party at Home"
episode PAH-109 |
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Christian Rassinoux, executive chef at the Ritz Carlton in Laguna Niguel, demonstrates how to prepare snapper or whitefish in a way that's guaranteed to leave a lasting impression on your guests. Ingredients: 2 lbs. red snapper
12 black mussels in shells
12 cockles or 12 littleneck clams
5 large minced shallots
4 garlic cloves, peeled and minced
4 medium shiitake mushrooms, sliced
1 large piece fennel, finely sliced
1 large piece bok choy, finely sliced
1 oz. butter
3 oz. extra virgin olive oil
1 Tbs. red wine vinegar
1/3 cup white wine
2 fresh basil leaves
1 bunch fresh thyme, chopped
1 small bunch fresh parsley, chopped
4 to 6 thin slices lemon
Salt and pepper
1 sheet waxed paper, 16" x 24" Preparation: Wash mussels and cockles extremely well. Saute minced shallot in 1 tablespoon olive oil; add mussels, vinegar, thyme and white wine and simmer until mussels open. Remove mussels from shells. In separate pan, repeat the procedure with cockles or clams. Remove mussels and cockles from their pans with a slotted spoon, and combine the liquids from each pan. Cook on high heat for 30 seconds until the liquid is reduced to the consistency of a liqueur. Saute garlic and remaining shallots in olive oil. Remove 1/2 of the shallot/garlic mixture and set aside, to be used later on the fish. Add shiitake mushrooms to remaining shallot/garlic mixture and saute for 1 minute. Fold waxed paper sheet in half and round off the edges of the open end with scissors. Open the waxed paper and brush the inside with soft butter and olive oil. Place the bok choy and fennel on the lower half of the paper. Spread the shallot/garlic mixture on top of the fennel and bok choy. With skin side down, place the fish on top of the vegetables. Place lemon slices, basil leaves and thyme on top of the filet. Spread mussels, cockles or clams, sauteed mushroom mixture and chopped parsley around the fish. Pour about 1 ounce of the mussel and cockle liqueur over the fish. Drizzle olive oil on the fish and season with salt and pepper. Wrap fish by folding the top half of the paper down over the bottom half. Fold and overlap the corners and edges every 1/2" so that there's a tight seal all around (figure A). Bake for 20 minutes in a 375-degree oven. The waxed paper will get slightly brown and puff. To serve, cut open the waxed paper at the table (be careful -- you don't want to get a steam burn).
RESOURCES :
Great American Seafood Cookbook
Model: 0894805789
Author: Susan Herman Loomis
(1998)
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
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