Red Snapper with Vegetables

Ingredients

• 1 Shallot
• 2 tbsp butter
• 150 ml dry white wine
• 150 ml fish stock
• 50 g crème fraîche
• 1 splash Lemon juice
• Salt
• 2 bulbs fennel (each about 200 g)
• 1 Garlic clove
• 2 cm fresh ginger
• 3 tbsp vegetable oil
• 1 Tbsp freshly chopped thyme
• Pepper
• 800 g red snapper fillet

Instructions

1. 1.

   For the sauce, peel and finely dice the shallot. Sauté in 1 tbsp hot butter until translucent. Deglaze with wine and stock, let simmer gently for a few minutes. Then whisk in remaining butter and crème fraîche until frothy; do not boil further. Season with lemon juice and salt.

2. 2.

   Wash the fennel, halve it, remove the tough core, and cut into fine slivers. Peel garlic and ginger, slice thinly. In a non‑stick pan, heat 2 tbsp oil over medium heat and cook fennel, garlic, and ginger slowly for 5–6 minutes until golden brown. Sprinkle thyme on top and season with salt and pepper.

3. 3.

   Rinse the red snapper fillet, pat dry, and cut into eight roughly equal pieces. Season with salt and pepper. In the remaining oil, sear the fish skin side down in a non‑stick pan for about 5 minutes until golden brown. Flip and cook on low heat for 1–2 minutes to finish.

4. 4.

   Arrange fennel on plates, place the fish on top, drizzle sauce (rewhisk if needed) over the fennel, and serve immediately.