Red snapper on oyster dressing

Name: Red snapper on oyster dressing
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1-2 Garlic cloves; 2 Shallots; 5-6 Tbsp Olive oil; 100 ml dry white wine; 8 Oysters (if necessary, let them open already and collect the juice); 800 g red snapper fillet; 7-10 Tbsp Salt; 4 TABLESPOONS Lemon juice; 2 large sweet potatoes (400-500 g); 7-10 Tbsp Pepper; 1 Protein; 75-100 g Whipped cream; 2 TABLESPOONS Tarragon vinegar; 7-10 Tbsp ground cilantro; 7-10 Tbsp Lemon and fresh coriander

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1-2 Garlic cloves
2 Shallots
5-6 Tbsp Olive oil
100 ml dry white wine
8 Oysters (if necessary, let them open already and collect the juice)
800 g red snapper fillet
7-10 Tbsp Salt
4 TABLESPOONS Lemon juice
2 large sweet potatoes (400-500 g)
7-10 Tbsp Pepper
1 Protein
75-100 g Whipped cream
2 TABLESPOONS Tarragon vinegar
7-10 Tbsp ground cilantro
7-10 Tbsp Lemon and fresh coriander

Directions

1
Peel garlic and shallots. Finely dice the shallots, press the garlic through a garlic press. Heat 1-2 tablespoons of olive oil, fry shallots and garlic in it. Add white wine, oyster water and oysters and cook briefly.
2
Let it cool down. Cut the fish fillet into approx. 175 g pieces. Season with salt and some lemon juice and leave to stand. Dice 100 g fillet and let it freeze briefly. In the meantime peel sweet potatoes and cut them into thin slices.
3
Puree the fish cubes with salt, pepper and remaining lemon juice. Finally add egg white and cream. Spread the farce on the fish fillets and cover with potato slices in flakes. Press on well.
4
Heat the rest of the olive oil in a frying pan and fry the potato side first in the hot oil until golden brown. Carefully turn the fillets, season with salt and pepper and fry over a low heat until done.
5
In the meantime, finely mash the oysters in the stock and season with vinegar, salt, pepper and coriander. Arrange the fish with the dressing on plates and serve garnished with lemon and fresh coriander green.