Recipe Courtesy of Chef John Folse

Herb and Rice Flour Encrusted Snapper on Yam and Chive

PREP TIME: 1 Hour SERVES: 6

COMMENT:

Rice is a staple of Cajun Country and rice flour is often used as a coating on seafood. The simple yam and chive cream sauce makes this recipe even more unique.

INGREDIENTS:

6 (5 - 8oz) snapper filets
1 tbsp garlic, chopped
1/4 cup fresh herbs (tarragon, thyme, basil), mixed and chopped
1/2 cup yams, poached and mashed
1 cup crab stock
1 1/2 cups rice flour
1/2 cup cream
1/2 cup vegetable oil
1 tbsp chives, chopped
1/4 cup butter
pinch of nutmeg
1/4 cup onions, minced
salt and cracked black pepper to taste
1tbsp Creole shallots, chopped

METHOD:

Preheat oven to 275 degrees F. Yams should be poached until tender enough to mash. Drain well and keep warm. In a 10-inch heavy-bottom sauté pan, heat vegetable oil over medium-high heat. Season the fillets using salt and pepper then coat evenly with herb mixture. Coat well in the rice flour, shaking off the excess. Sauté the fillets, 2 at a time, until golden brown and crispy, approximately 3 to 5 minutes on each side. When the fish are cooked, place on a large cookie sheet and continue until all are done. Place cookie sheet in oven to keep hot. Pour off the excess oil from the sauté pan, add butter and melt over medium-high heat. Add onions, shallots and garlic and sauté 3 to 5 minutes, or until vegetables are wilted. Add poached yams, crab stock and cream. Bring to a rolling boil, remove from heat and place into a food processor or blender and puree until smooth. Add chives and season to taste with nutmeg, salt and pepper. Place a ladle of sauce into the center of a 10-inch plate and top with the sautéed snapper.

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Updated 6/22/2000
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