Pacific Snapper Recipe
wild mushroom spätzle, green garlic Meyer lemon butter
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Ingredients
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For the Spätzle
For the Wild Mushroom Sauce
For the Meyer Lemon Butter
For the Pacific Snapper
Method
Preparing the Spätzle
Make the Dough
In a large bowl, whisk together the flour, eggs, milk, salt, and nutmeg until smooth. Let it rest for 30 minutes.
Cook the Spätzle
Bring a large pot of salted water to a boil. Using a spätzle maker or a colander, push the dough through into the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove and set aside.
Making the Wild Mushroom Sauce
Add the Mushrooms
Add the mixed wild mushrooms, season with salt and pepper, and cook until they are tender. Stir in the heavy cream and let it simmer until thickened.
Making the Meyer Lemon Butter
Prepare the Butter
In a small saucepan, melt the butter over low heat. Stir in Meyer lemon juice and green garlic. Season with salt to taste.
Cooking the Pacific Snapper
Cook the Fish
Heat olive oil in a non-stick skillet over medium-high heat. Season snapper fillets with salt and pepper. Cook fillets for about 3-4 minutes per side or until cooked through and flaky.