Roasted Red Snapper with Fingerlings, Le
Source of Recipe
Chef Alfred Portale, Gotham Bar & Grill,One Fifth Avenue,NYC
List of Ingredients
Potatoes
1 pound small (fingerling) red potatoes
1½ tablespoons olive oil
salt and freshly ground pepper to taste
1 bunch leeks, washed and cut in fine julienne
Roasted Garlic
2 heads of garlic
salt and freshly ground pepper to taste
1 to 1½ tablespoons olive oil
2 fennel bulbs
Roasted Red Snapper
1 cup extra-virgin olive oil
1 bunch fresh rosemary (reserve 4 small sprigs)
1 bunch fresh thyme
four 6-ounce red snapper fillets
salt and freshly ground white pepper
1 lemon, sliced thin
1½ cups dry white wine
2 cups fish stock (see Basics) or clam juice
Rosemary Tagliarini
12 ounces fresh tagliarini or similar pasta, cooked and drained
1 teaspoon fresh chopped rosemary
1/2 teaspoon fresh thyme
2 tablespoons chopped Italian parsley
2 teaspoons cracked black pepper
2 tablespoons unsalted butter (optional)
extra-virgin olive oil
zest and juice of 1 lemon
Garnish
1 tomatoes, peeled, seeded, and diced
1 small bunch parsley, coarsely chopped
1 cup pitted Niçoise olives Recipe
To prepare the potatoes: Slice the potatoes lengthwise into 1/8-inch-thick slices. Rinse and pat dry with paper towels. Heat the oil in a large sauté pan or skillet over medium heat. Add the potatoes and season with salt and pepper. Lower heat to medium-low and cook 10 minutes without browning. Add the leeks, cover and cook 5 minutes, until the leeks are slightly softened but still firm. Uncover and set aside.
To prepare the garlic: Preheat the oven to 325 F. Break the garlic heads apart and separate the largest 20 cloves. Place in a large casserole, season with salt and pepper, and drizzle with olive oil. Cover and roast for 45 minutes to 1 hour, until soft and sweet. Set aside.
To prepare the fennel: Remove the tops and outer ribs and clean the bulbs. Cut in half. Bring a large pot of salted water to a full boil over high heat and add the fennel bulbs. Cook 6 minutes, remove with a slotted spoon, and plunge into ice water. Let cool enough to handle, remove, pat dry and slice into 1/4-inch-thick slices.
To prepare the fish: Preheat the oven to 450 F. In a large ovenproof covered sauté pan or skillet, add the olive oil and layer the potatoes, leeks, blanched fennel, rosemary and thyme. Season the fish with salt and pepper and place on top. Scatter with garlic cloves and lemon slices. Place the pan over medium-high heat. When the potatoes start to sizzle, add the wine and cook 2 - 3 minutes to reduce the wine slightly. Add the stock and cover. Bring to a boil, then place the covered pan in the oven for 8 minutes until the fish is cooked through. Remove from the oven.
To prepare the tagliarini: Toss the hot pasta with the herbs, olive oil, butter and lemon. Season with salt and cracked pepper.
To serve: Divide the potato, leeks and fennel slices among the serving plates and place in the center of each plate. Place a piece of fish on each. Top with more vegetables and roasted garlic cloves; scatter more roasted garlic cloves on the plates. With a meat fork, gather some pasta in the pan and roll it into a beehive; slide it onto a plate. Repeat with remaining plates. Garnish the tops of the pasta with a little diced tomato and chopped parsley. Add the remaining chopped tomato, parsley and olives to the pan juices. Bring to a boil on top of the stove, then ladle around the fish. Garnish the tops of the fish with the reserved rosemary sprigs.
Serves 4.
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