Pan-Seared Red Snapper Fillet Provençal

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Pan-Seared Red Snapper Fillet Provençal

By Chef David Denis

這道美味的蘆筍山羊起司&蘑菇義大利煎蛋食譜非常適合當作早午餐、下午點心或正餐都很適合。使用新鮮的蘆筍蘑菇和口感綿密的山羊起司，除了美味之外更是一道超健康的料理。只需要透過簡單的食材和步驟，即便是新手都可以在任何時間都輕鬆完成這道美味料理。更是一個善用冰箱剩餘食材的絕佳機會，正統的義式烘蛋吃起來有如卡式達般的綿密質地，可享受每個入口的瞬間，食材的味道平衡又兼具口感的義式佳餚。為了達到完美的口感平衡需要料理時注意每一個步驟，可以參考我們以下提供的食譜。

Ingredients

1 pint red and yellow grape tomatoes
1 tbsp cornstarch
1/2 cup water
Juice of one lemon
1/2 cup plus 2 tbsp olive oil, divided
1 lb. skin-on red snapper fillet

6個大雞蛋
1/4 杯法式鮮奶油
2湯匙切碎的巴西里葉

Instructions

Step 1. Preheat the oven the 190 degree on the convection setting

Step 2. Fill a bowl with ice water and set aside. Fill a mediu, saucepan 2/3 to the top with water and bring to a boil. Add heirloom and grape

tomatoes to boiling water and cook for 45 seconds, then use a slotted spoon to transfer tomatoes to the ice water. Once cool enough to handle, remove the skin from the tomatoes and

discard. Place the peeled tomatoes in a medium bowl, crush them with your hands or a fork and set aside.

Step 3. In a small bowl, mix the cornstarch, water and lemon juice and set aside.

Step 4. Preheat a de Buyer carbon-steel fry pan over medium heat and add 1⁄2 cup of the olive oil. Season the snapper fillets with salt and pepper. Once the oil is hot, place the snapper skin side down and cook until a dark crust forms, about 5 minutes (do not flip the fillet as it cooks). Transfer the pan to the oven and cook for 2 minutes more.

Step 5. In a medium sauté pan over medium-high heat, warm the remaining olive oil. Add the scallions and garlic and cook until fragrant, about 30 seconds. Add the tomatoes and their juices along with the thyme and basil and season to taste with salt and pepper. Add the cornstarch mixture and cook, stirring occasionally, for 1 minute.

Step 6. Remove the pan from the oven and, using a spatula, transfer the snapper to a serving plate. Pour the sauce over the snapper and serve immediately.