Olive Oil Poached Snapper Recipe
braised lobster mushrooms, Jimmy Nardello peppers, lemon verbena, mushroom sabayon
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Ingredients
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Fish
Vegetables
Herbs
Mushroom Sabayon
Method
Preparing the Snapper
- 1
Poaching the Snapper
In a medium saucepan, combine olive oil, salt, and black pepper. Heat the oil over low heat until warm but not bubbling. Add the snapper fillets to the oil, ensuring they are fully submerged. Poach the fillets gently for about 15-20 minutes, or until they are opaque and flake easily with a fork.
Sautéing the Vegetables
- 2
Cooking Lobster Mushrooms and Jimmy Nardello Peppers
While the snapper is poaching, heat a separate pan over medium heat. Add a drizzle of olive oil if necessary. Sauté the lobster mushrooms for about 5 minutes until they are tender. Add the chopped Jimmy Nardello peppers and continue cooking for an additional 3-4 minutes until they are soft. Stir in the lemon verbena leaves and remove from heat.
Making the Mushroom Sabayon
- 3
Whisking the Sabayon
In a heatproof bowl, whisk together the egg yolks and white wine. Place the bowl over a pot of simmering water (double boiler) and continue whisking until the mixture is light and frothy. Gradually add the mushroom stock, continuing to whisk until the sabayon is thick and creamy. Remove from heat and whisk in the butter until melted and well combined.