Ingrediënten
- Red snapper (or similar flat fish)
- Fennel,
- Carrot,
- Shallot,
- Garlic,
- Saffron,
- White wine vinegar,
- Olive oil
- Beetroot, Crème Fraiche, Cream,
- Herb garnish
- Clean the fish from pin pones and scales, cut into 70g pieces
- Finely slice the carrot, fennel and shallot
- Chop the garlic In a deep saucepan heat some olive oil and cook off the garlic, add the saffron
- Add the finely chopped vegetables and fry over a medium heat until just short of el dente
- Add some white wine vinegar and cook out for one minute
- Add some more olive oil and season to taste (you have just made a vegetable saffron vinaigrette)
In a separate frying pan heat some olive oil until very hot, add the fish skin side down to fry until golden, turn over the fish and leave on a low heat for 1 minute
Take the fish out and place in to a deep tray
Cover the fish with the vegetable saffron vinaigrette and place in the oven @ 160’C for 3 minutes
Allow to cool
Blend the beetroot and mix with a little Crème Fraiche and balsamic vinegar, season
Using the trimmings from the fennel make a puree with some double cream and season, Cool
