Red Snapper with mashed pumpkin, the fish dish for the Christmas menu, published in the Chef’s Handyman food blog
Fish dishes are light and great in taste. I like the meat of the red snapper very much. Orange is my color through all the Christmas dishes. Therefore I will serve the fish together with mashed pumpkin. Beetroot stars and Brussels sprouts will give an eye catch on the plates. I’m sure, you will enjoy this dish as well.
Red snapper with mashed pumpkin, a great Christmas dish published in the Chef’s Handyman food blog
Cut the beetroot into thin slices. Cut stars out with a cookie cutter. Heat olive oil in a non-sticking frying-pan. Cook the stars on medium heat until cooked through. Steam the Brussels sprouts or cook in salt water until soft. When finished, heat olive oil in pan. Add thyme and Brussels sprouts. Cook for one minute.
Cut the pumpkin in small cubes. Chop the onion. Heat the olive oil in the pan. Add the chopped onion and the herbs. Glaze them. Then add the pumpkin cubes. Reduce the heat. Add 1 cup of vegetable stock. Simmer for 10-15 minutes or cooked through. Strain the pumpkin with the food mill. Season the mixture to taste with salt, black pepper and chili flakes.
Dust the fillets of red snapper with flour on the side of the skin. Heat olive oil in a non-sticking frying-pan. Cook the fish on the side with the skin for 5-7 minutes. Do not turn. Add tarragon leaves. Place the fish pieces in an oven proved form. Sprinkle with olive oil. Roast in oven at 180°C or 350°F for 10-15 minutes.
Place the mashed pumpkin in the middle of the preheated plates. Add 2 pieces of the red snapper. Garnish with Brussels sprouts and beetroot stars. Add truffle mayonnaise.
Chef’s Handyman tip: Serve with ginger rice.
Shopping list for 4 serves:
Fish: 4 fillets of red snapper
Mayonnaise: Truffle mayonnaise
Vegetables: 1-2 beetroots, 800 g or 26 oz. pumpkin, 400 g or 13 oz. Brussels sprouts, 1 onion
Flour: 2 tbsp.
Oil: Olive oil
Herbs: Tarragon, thyme
Spices: Salt, black pepper, chili flakes
Bon appetite, yours Chef’s Handyman team!
Outlook of the next post published in the Chef’s Handyman food blog: Coated veal tenderloin.