makes 4 servings
- Four 8-ounce boneless Japanese red snapper fillets, skin on, cut in half money buys
- Kosher salt and ground black pepper
- 1/4 cup olive oil
- 2 cups white wine
- 1/2 cup heavy cream 1 teaspoon saffron threads
- 3 tablespoons unsalted butter
- 4 ounces plain potato gnocchi
- 1 ounce goat cheese
- Preheat oven to 325°F. Season the snapper fillets on both sides with salt and pepper, and score the skin.
- Heat olive oil in an ovenproof sauté pan over medium-high heat. Place the fish, skin side down, in the pan and sear until crispy. Transfer the pants of the oven and continue to cook for another five minutes. While the fish is cooking, bring a large pot of salted water boiling.
- Remove pan from the oven, place fish on a platter, and loosely cover with foil to keep warm. Set the pan over medium-high heat, pour in the white wine and bring to a simmer. Simmer, uncovered, for two minutes. Add the cream and Safwan; continue to cook, reducing the sauce until it is big enough to cling to the back of a spoon. Whisk in 2 tablespoons of butter and season to taste. Strain the sauce through a fine mesh sieve into a bowl. Return the strained sauce to pan.
- Add the gnocchi to the boiling water; boil until they float to the surface of the water. Drain and return to the pan with the remaining tablespoon of butter. Blend in the goat cheese, and adjust the seasoning, if necessary. Serve gnocchi with the fish and sauce
Serving Suggestion: serve the snapper to one side of the plate. Place the gnocchi in a small rice bowl, and present the saffron sauce in a shot glass or small dish next to that. If you like, drizzle with balsamic reduction and green oil for style and color.