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Pan-seared Snapper on a Bean Cassoulet with Mushroom Ragout and Pepper Relish in a Grainy Mustard Sauce


    Bean Cassoulet


    1 cup (250 mL) navy beans
    (soaked overnight)
    2 cups (500 mL) chicken stock
    2 shallots, chopped
    2 slices of bacon (optional)
    1 sprig thyme
    1/2 cup (125 mL) tomato sauce
    Salt and pepper to taste

    Pepper Relish

    2 medium red peppers, diced small
    1 tsp (5 mL) tomato paste
    2 Tbsp (30 mL) red wine vinegar
    1/2 tsp (2 mL) sugar

    Grainy Mustard Sauce

    3 shallots, chopped
    1/2 tsp (2 mL) mustard seeds
    1 Tbsp (15 mL) grainy mustard
    3 Tbsp (45 mL) red wine
    4 cups (1 L) chicken stock

    Mushroom Ragout

    3 cups (750 mL) mushrooms (mixture of button, oyster, or any type)
    1 Tbsp (15 mL) extra-virgin
    olive oil

    Pan-Seared Snapper

    4 5-oz (150-g) snapper fillets
    2 Tbsp (30 mL) grapeseed oil

    For cassoulet, drain soaked beans and place in medium saucepan over medium heat. Cover with chicken stock and cook until nearly done, about 35 minutes. Meanwhile fry bacon on medium heat for 2 minutes. Reduce heat to low and add shallots, thyme, and tomato sauce. Cook 5 minutes. Add beans, cover, and cook until beans are soft, about 10 to 15 minutes. Add water as desired to prevent sticking. Discard bacon and thyme sprig and season to taste. Make a day ahead, refrigerate, and reheat, if desired.

    For pepper relish, cook peppers in saucepan on medium-high heat until soft, about 5 minutes. Stir in tomato paste and red wine vinegar. Add sugar, season to taste, and simmer until all liquid is evaporated. This won’t take long, so watch carefully. Set aside to cool.

    For grainy mustard sauce, sauté shallots on medium high heat 1 minute, add mustard seeds and grainy mustard. Cook 2 minutes more, add red wine, and stir to deglaze bottom of pan. Continue to cook until liquid is reduced, about 5 minutes. Add chicken stock and continue cooking until only 2 cups (500 mL) of sauce remains in pan. Strain and set aside.

    For mushroom ragout, chop mushrooms into quarters. Heat olive oil in fry pan and sauté mushrooms 8 to 10 minutes. Season to taste.

    Now pan-sear the snapper. Heat grapeseed oil in large fry pan on medium-high heat. Season snapper fillets to taste and sear 4 minutes on each side.

    To serve, place a scoop of cassoulet in each dish. Top with snapper, mushroom ragout, grainy mustard sauce, and red pepper relish.

    Serves 4.

    source: "Spa Lite Cuisine", alive #286, August 2006


    Pan-seared Snapper on a Bean Cassoulet with Mushroom Ragout and Pepper Relish in a Grainy Mustard Sauce




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