Roast Red Snapper in Sake Broth

This recipe originally called for Monkfish, but we tried 3 fish stores and last week they had them, this week they are out.

I knew I should have bought them when I could but The Nudge assured me they would have them again this week.

WRONG!!!

Why do I continue to listen to that man?

Out of all my choices of fillets, I chose a Red Snapper because I needed a fish that would not flake and have some heft to it. Red Snapper or Grouper would do but The Nudge called out "Snapper", so snapper it is.

The inspiration for this dish is this huge container of blonde miso that has been sitting in my fridge for weeks now. I typed in Miso at the Food and Wine site and this was one of my choices.
Since I adore Eric Ripert and my wish before I die is to eat at his restaurant, it was a natural selection for me.

You can make all the different components, except the roasted fish, ahead of time and just reheat and assemble. It is easier then it looks.

Roast Snapper in Sake Broth
(adapted from Food and Wine)
Servings: 4

Ingredients
Turnip Puree
* 1 pound turnips, peeled and cut into 1 1/2-inch chunks
* 1 tablespoon chopped fresh ginger
* 1 tablespoon unsalted butter
* Salt and freshly ground white pepper

Sake Broth and Mushrooms
* 1 tsp fish broth concentrate or boullion
* 1/2 cup water
* 1/2 cup sake
* 2 garlic cloves, thinly sliced
* 1 tablespoon sliced fresh ginger
* 1 scallion, thinly sliced
* 1 tablespoon plus 1 teaspoon white or blond miso
* 2 teaspoons soy sauce
* Salt and freshly ground white pepper
* 6 ounces shiitake mushroom caps, thinly sliced

Snapper Fillet
* 2 tablespoons vegetable oil
* Large fillet of a firm whitefish (haddock, Cod, Snapper, Grouper or Monkfish)
* Salt and freshly ground white pepper
* 2 teaspoons crushed Sichuan peppercorns
* Wondra flour, for dusting

Directions
1. MAKE THE TURNIP PUREE: In a saucepan, cover the turnips with water and bring to a boil. Add the ginger and simmer over moderately high heat until the turnips are tender, about 20 minutes; drain, reserving 1/4 cup of the cooking liquid and the ginger. Transfer the turnips, ginger and cooking liquid to a blender, add the butter and puree until very smooth. Season with salt and white pepper and keep warm.

2. MEANWHILE, MAKE THE SAKE BROTH AND PREPARE THE MUSHROOMS: In a saucepan, combine the fish boullion with the water, sake, garlic, ginger and scallion and bring to a boil. Simmer over low heat for 5 minutes. Strain the broth through a fine strainer and return it to the saucepan. Whisk in the miso and 1 teaspoon of the soy sauce and season with salt and pepper.

3. In a small skillet, combine the mushrooms with 2 tablespoons of the sake broth and the remaining 1 teaspoon of soy sauce. Cover and cook over moderate heat until the mushrooms are tender, 2 minutes.

4. PREPARE THE FISH: Preheat the oven to 400°. In a large ovenproof skillet, heat the oil. Season the fish with salt, white pepper and the Sichuan peppercorns and dust with flour. Add the fish to the skillet and cook over high heat until golden on 3 sides, about 6 minutes total. Transfer the skillet to the oven and roast the fish for about 5 minutes, until a metal skewer inserted in the center feels warm to the touch. Transfer the fish to a carving board and let rest for 5 minutes.

5. Slice the fish 1/3 inch thick. Reheat the sake broth and spoon it into shallow bowls. Spoon the turnip puree into the bowls, top with the fish and mushrooms and serve.


This dish was very good, very light and surprisingly easy to make. I would make it again but with the monkfish.
I think I am starting to really like this miso product. Lots of flavor but it's soy...how can it be bad?

Exchanges:
3 meats
1 1/2 non-starchy vegetable
1 fat