Crispy Red Snapper with Saffron Orange Velouté, Creamy Leek Almond Rice, and Minted Golden Zucchini

Instructions

1. 1

   Preheat the oven to 120 °C / 250 °F. Place serving plates or an ovenproof platter inside to keep the fish warm if desired.

2. 2

   Season the red snapper fillets on both sides with 4 g salt, 1 g black pepper, and 1 teaspoon orange zest. Pat the skin very dry with paper towels so it crisps properly.

3. 3

   For the creamy rice, heat 1 tablespoon olive oil and 10 g butter in a medium saucepan over medium heat. Add the leek, half of the shallot, and half of the garlic. Cook for 3 to 4 minutes until softened but not browned.

4. 4

   Add the rice and 20 g toasted sliced almonds. Stir for 1 minute to lightly toast the grains. Add 240 ml water, 120 ml fish stock, and 2 g salt. Bring to a boil, reduce to very low heat, cover, and cook for 15 to 18 minutes until the rice is tender and creamy. Turn off the heat and let rest, covered, for 5 minutes.

5. 5

   Meanwhile, make the velouté. In a small skillet or saucepan, melt 15 g butter over medium-low heat. Add the remaining shallot and garlic and cook for 2 minutes. Stir in the flour and cook for 1 minute, stirring constantly.

6. 6

   Add the dry white wine and whisk to remove lumps. Pour in the orange juice, the remaining fish stock, the saffron threads, and 1 teaspoon orange zest. Cook over medium heat for 6 to 8 minutes until slightly reduced.

7. 7

   Stir in the heavy cream, a pinch of salt, and the remaining black pepper. Cook 2 minutes more until silky. Keep the velouté over very low heat.

8. 8

   Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil. Place the red snapper fillets skin-side down and press gently with a spatula for 20 seconds to prevent curling. Cook for 4 to 5 minutes until the skin is golden and crisp.

9. 9

   Flip the fillets, add 10 g butter around the fish, and transfer the skillet to the oven. Bake for 3 to 5 minutes at 120 °C / 250 °F, depending on thickness, until the fish is just cooked through and flakes easily.

10. 10

    For the zucchini, heat the remaining 1 tablespoon olive oil in another skillet over medium-high heat. Add the zucchini and a pinch of salt, and cook for 4 to 5 minutes, stirring minimally, until browned at the edges. Add 1 tablespoon chopped fresh mint and the lemon juice. Toss for 30 seconds and remove from the heat.

11. 11

    Fluff the rice with a fork and fold in the remaining chopped mint, the remaining 15 g butter, and the remaining toasted almonds. Adjust salt if needed.

12. 12

    Serve a bed of creamy rice on each plate, set a red snapper fillet on top, spoon over the saffron orange velouté, and add the golden zucchini on the side. Use the warmed plates from the oven if you prepared them.