Pan-Crispy Snapper With A Fresh Fava Bean And Mushroom Ragout

Recipe Ingredients

2 tablespoons	30ml	Olive oil - plus
1/4 cup	59ml	Olive oil
1 cup	62g / 2.2oz	Thinly-sliced yellow onions
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Assorted exotic mushrooms - cleaned, stemmed,
		And thinly sliced
1 cup	160g / 5.6oz	Fresh fava beans - shelled, blanched
2 teaspoons	10ml	Chopped garlic
2 cups	474ml	Veal reduction
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
2 tablespoons	30ml	Butter
4		Red snapper fillets - (4 to 6 oz ea)
2 cups	474ml	Fresh pea shoots

Recipe Instructions

In a large saute pan, over medium heat, heat 2 tablespoons of the oil. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the mushrooms and fava beans. Season with salt and pepper and continue to saute for 2 minutes. Stir in the garlic and veal reduction. Bring the liquid to a simmer. Continue to simmer for 4 minutes. Stir in the parsley and butter. Reduce the heat to low and keep warm.

In another large saute pan, over medium heat, heat the remaining cup of oil. Season both sides of the fillets with salt and pepper. When the oil is hot, pan-fry the fillets for 4 to 6 minutes on each side, or until crispy. Remove from the pan and drain on paper towels. In a small bowl, toss the pea shoots with a drizzle of olive oil, salt and pepper.

To serve, Spoon the mushroom mixture into the center of each plate, lay the fillets over the sauce. Pile the pea shoots in the center of the fish and garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C54) - from the TV FOOD - NETWORK

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