French Cuisine

Snapper grenobloise

Cuisine: French Servings: Serves 4 Created by Meyjitte Boughenout

Ingredients

4 x 150g snapper fillets, seasoned on flesh side only
2 bunches baby spinach
2 tbsp olive oil
250ml fish stock
2 large potatoes, peeled and cut into 8 thick slices
1 cinnamon stick
1 star anise

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Preparation

Boil the fish stock and cook the potatoes with the cinnamon and star anise for about 5 minutes. Set aside.

Heat half the olive oil in a frying pan and pan fry the snapper skin side down until crispy (approximately 3 or 4 minutes), turn and finish for about 5 minutes on low heat.

Set aside the fish and quickly wilt the spinach in the same pan with remaining olive oil, salt and a dash of fish stock. Remove from pan.

Add the butter to the pan and all the Grenobloise garnish ingredients, as well as one tablespoon of fish stock and season to taste.

In the middle of each plate place slices of potatoes followed by the spinach, then place the fish on top and spread the garnish and the sauce evenly, over each snapper fillet.

French Restaurants

Displaying 10 of 467 French Restaurants.

Restaurant		Suburb
1.	Perrins Restaurant	Glen Iris
2.	Morning Star Estate	Mt Eliza
3.	Breizoz French Creperies	Williamstown
4.	LA Chaumiere	Darwin
5.	Le Provencal	South Hobart
6.	Lebrina	New Town
7.	Arc of Iris	Margaret River
8.	The Loose Box	Mundaring
9.	Petaluma's Bridgewater Mill	Bridgewater
10.	Penfolds Magill Estate Restaurant	Magill

24 Apr 2009 05:14 AEST

Angie

Surry Hills

Garnish ingredients

The garnish ingredients are: 1) sour dough croutons 2) slivers of onions 3) small segments of peeled lemon 4) capers 5) fresh thyme & parsley 6) semi-dried tomatoes

12 Dec 2008 07:59 AEST

John Waddell

Clunes

5 Star

You could order this meal in any restaurant in the world and love it.

22 Nov 2008 10:02 AEST

Arjuna

Wanniassa

Easy to prepare & delicious

We have made this several times and is one of the best fish recipes we have come across. Also works well with John Dory.

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