Red Snapper Fillets Poached With Fennel And Vermouth

Recipe Ingredients

4		Red snapper fillets - (6 oz ea)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
		Essence
		= (see Bayou Blast recipe)
2 teaspoons	10ml	Olive oil
1 teaspoon	5ml	Fennel bulb - stems trimmed, (large)
		Sliced thinly lengthwise
		= (leafy fronds reserved for sauce and
		Garnish)
1		Yellow onion - peeled, and (medium)
		Sliced thinly
1/2 cup	118ml	Dry white vermouth
		= (or dry white wine)
1/2 cup	118ml	Fish stock
		= (or water)
2/3 cup	157ml	Fresh orange juice
2 tablespoons	30ml	Fresh fennel fronds
		Rice With Peas and Pine Nuts
2 cups	474ml	Water
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Olive oil
1 cup	160g / 5.6oz	Long-grain white rice
1/2 cup	118ml	Fresh or frozen peas
1/2 cup	118ml	Lightly-toasted pine nuts
1 tablespoon	15ml	Chopped fresh parsley

Recipe Instructions

Preheat the oven to 375 degrees. Season the fish on both sides with salt, pepper, and Essence.

Saute the fennel and onions in olive oil until golden brown, about 8 minutes. Lay the fish on top, and add the vermouth and fish stock. Cover the pot and bake until the fish is cooked and still tender, 10 to 12 minutes.

Remove from the oven and transfer the fish, fennel, and onion to a platter. Tent to keep warm.

Transfer the cooking juices and the 3 onion rings to a small saucepan. Bring to a boil and cook until reduced by half, about 3 minutes. Add the orange juice and cook until reduced by half again, 3 to 4 minutes. Transfer to a blender, and puree on high speed. Adjust the seasoning, to taste.

Arrange the fish, vegetables and rice on 4 large plates. Drizzle the fish with the orange vinaigrette, garnish with the fennel fronds, and serve.

For the Rice With Peas And Pine Nuts: In a medium saucepan, bring the water, salt, and olive oil to a boil. Add the rice, stir well, cover tightly, and reduce the heat to low. Cook, covered without stirring, until almost all the water is absorbed, 17 to 18 minutes. Add the peas without stirring. Cook until all the water is absorbed and the rice is tender, an additional 2 to 3 minutes. Remove from the heat and let sit covered, without stirring, for 10 minutes. Fluff the rice with a fork, and add the pine nuts and parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F02) - from the TV FOOD NETWORK

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