La Grenouille’s Papillote of Snapper

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La Grenouille's Papillote of Snapper

Ingredients
  • 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
Serving Size

4

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….

Method:

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.

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