Snapper grenobloise recipe

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Rating:

5/ 5 stars 15 Votes
  • Cuisine: French
  • Serves 4

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.

If you enjoyed this Snapper grenobloise recipe then browse more French recipes, seafood recipes and our most popular hainanese chicken rice recipe.

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Comments (3)

   
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
Agree(1 people agree)
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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.
Agree(2 people agree)
Disagree(0 people disagree)
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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Disagree(1 people disagree)

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