- 4 -5 oz fillets of red snapper, skin/bones removed
- 1 medium bulb fennel, sliced thin, green fronds removed and reserved
- 1 cup fava beans
- 1 cup English peas
- 4 spring onions, blanched
- 1 cup oyster mushrooms, sliced thin
- 1 lemon, cut into 4 slices
- 4 fresh bay leaves
- 4 sprigs fresh thyme
- 4 tbsp extra virgin olive oil
- 1 cup good quality white wine
- Sea salt/white pepper
- Parchment paper
If ever there was an iconic French restaurant in New York City, it’s La Grenouille. Their food and service are legendary and still exquisite after all these years. Mike and I recently made a return visit for our 29th anniversary…La Grenouille was generous to share the recipe for the dish I ordered that day–a delightful snapper dish that I fell in love with! You can read more about our visit here….
Pre-heat oven to 425F. Place a sheet pan in oven. Bring a large pot of salted water to a boil. Have a bowl of ice water ready. Add spring onions, cook till tender, 3-5 minutes. Place in ice water. Remove and pat dry. Cook fava beans in water just long enough to remove outer skin, 2-3 mins. Place in ice water. Remove outer skin.
Place one 24 inch long piece of parchment paper on a table. Fold in half. Divide all vegetables into 4 portions, 1/4 cup each. Place vegetables on bottom half of parchment. Season with salt and pepper. Season snapper fillet with salt and pepper. Then place fillet on top of vegetables. Top with 1 tbsp olive oil, thyme, bay leaf and lemon slice.
Fold parchment over top, then crimp edges, starting on the left side. Continue crimping edges until you have a small pocket on one side. Tilt papillote slightly, then pour 1/4 cup white wine inside. Seal up papillote, then repeat the process with remaining ingredients. To cook, place papillotes on pre-heated sheet pan in oven. Bake for 10-15 mins until puffed up. Serve immediately, opened in front of the guest. Beware of the steam! Top with a spoon of buerre blanc and garnish with reserved green fennel fronds.
Sauce Buerre Blanc:
Heat wine, vinegar, cream and shallots in a saucepan until the liquid boils, then lower the heat and simmer until the liquid has reduced down to 2 tbsp, about 10 minutes.
Once the wine-vinegar mixture has reduced to 2 tbsp, reduce the heat to low and start adding the cubes of butter, one or two at a time, whisking rapidly with a wire whisk.
As the butter melts and incorporates, add more butter and keep whisking. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.
Season to taste with sea salt.