Crispy snapper with fennel prawns, warm carrot cream and preserved lemon

Name: Crispy snapper with fennel prawns, warm carrot cream and preserved lemon
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Mediterránea contemporánea
Ingredients: 24 oz skin-on snapper fillets; 12.7 oz peeled and deveined prawns; 1.1 lb carrots; 6.3 oz fennel bulb; 2.1 oz shallot; 0.3 oz garlic; 1 1/2 cups fish stock; 1/2 cup heavy cream; 2 tbsp preserved lemon; 3 tbsp fresh dill; 1/3 cup dry white wine; 4 tbsp olive oil; 2 tbsp butter; 1 tsp sweet paprika; 1/2 tsp cumin seeds; 1 tbsp lemon juice; 1 1/2 tsp salt; 3/4 tsp black pepper

An elegant and original seafood dish: crispy-skin snapper fillets, sautéed prawns with aromatic fennel, and a silky carrot cream finished with preserved lemon and fresh dill.

25 minPrep

30 minCook

55 minTotal

4Servings

High ProteinLow Carb

Ingredients

Adjust servings

4 filetes / 4 fillets 680 g skin-on snapper fillets (about 6 oz each)
12 360 g peeled and deveined prawns (tamaño medium-large)
5 medianas 500 g carrots (peladas and sliced)
1 pequeño 180 g fennel bulb (the mitad thinly sliced finas and the mitad diced)
1 grande 60 g shallot (chopped)
3 dientes 9 g garlic (2 chopped and 1 thinly sliced)
1 1/2 tazas 360 ml fish stock (low sodium)
1/2 taza 120 ml heavy cream (for the cream of zanahoria)
2 cucharadas 30 g preserved lemon (peel and pulpa finely chopped, without semillas)
3 cucharadas 9 g fresh dill (chopped, more extra for terminar)
1/3 taza 80 ml dry white wine (for desglasar)
4 cucharadas 60 ml olive oil (divided)
2 cucharadas 28 g butter (divided)
1 cucharadita 2 g sweet paprika (for sazonar the langostinos)
1/2 cucharadita 1 g cumin seeds (lightly machacadas)
1 cucharada 15 ml lemon juice (freshly squeezed)
1 1/2 cucharaditas 9 g salt (or to taste)
3/4 cucharadita 1.5 g black pepper (freshly ground)

Nutrition facts

per serving

465 kcal

Calories

39 g

Protein

14 g

Carbs

27 g

Fat

3 g

Fiber

11 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfishFishSulfites

Instructions

1
1. Pat the snapper fillets and prawns dry with paper towels. Season the snapper on both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss the prawns with 1 tablespoon olive oil, sweet paprika, 1/4 teaspoon salt, and a pinch of pepper. Set aside.
2
2. For the warm cream, heat a saucepan over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter. Add the shallot, half of the diced fennel, 2 chopped garlic cloves, and the cumin seeds. Cook for 3 minutes until softened and fragrant.
3
3. Add the carrots, 1/2 teaspoon salt, and the fish stock. Bring to a boil, then lower the heat, cover, and cook for 18 minutes until the carrots are very tender.
4
4. Blend the carrot mixture with the heavy cream, 1 tablespoon preserved lemon, and the lemon juice until smooth. Adjust with a little more stock or water if you want a lighter consistency. Keep warm over very low heat.
5
5. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil. Place the snapper fillets skin-side down and press gently for 20 seconds so they do not curl. Cook for 4 minutes until the skin is golden.
6
6. Transfer the skillet to a preheated oven at 400°F / 200°C and cook the snapper for 4 to 6 minutes more, depending on thickness, until just cooked through. Remove and let rest for 2 minutes.
7
7. While the fish cooks, heat another skillet over medium-high heat with 1 tablespoon olive oil and 1 tablespoon butter. Add the remaining sliced fennel and the sliced garlic clove. Sauté for 2 minutes.
8
8. Add the prawns and cook for 1 minute per side. Deglaze with the white wine and cook 1 to 2 minutes more until the alcohol reduces slightly and the prawns are cooked. Stir in the remaining tablespoon of preserved lemon and the chopped dill. Mix well.
9
9. To serve, spoon the warm carrot cream onto the plates. Set a snapper fillet on top and arrange the prawns and sautéed fennel alongside. Finish with extra dill, a few drops of pan juices, and black pepper to taste.
10
10. Serve immediately to keep the snapper skin crisp and the cream hot.

Chef tips

If the snapper skin is very moist, dry it thoroughly before cooking for a crispier finish. Do not move the fish in the pan during the first few minutes.

Substitutions

You can use sea bream or sea bass instead of snapper. Dill can be replaced with fresh parsley, and the cream can be swapped for a lactose-free version if needed.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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