Ingredients
- 6 tablespoon butter
- 2 tablespoon white balsamic vinegar
- 2 tablespoon sherry vinegar
- 3 tablespoon extra virgin olive oil
- 12 ounce wild mushroom medley, such as black trumpets, porcini, chanterelles or oyster mushrooms
- 4 tablespoon canola oil
- 4 tablespoon 7-ounce snapper fillets
- 1 tablespoon soft butter
- 1 1/2 pound baby spinach
- 1 teaspoon chopped garlic
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon fine sea salt and freshly ground pepper
Preparation
Baking Directions:
1.Preheat oven to broil.
2.For the vinaigrette, place the 6 tablespoons of butter in a pan and heat over medium-high heat, whisking occasionally until golden brown and aromatic.
Remove the butter from heat and pour the brown butter into a small food processor; add the white balsamic and sherry vinegar.
Season with salt and pepper and drizzle in the extra-virgin olive oil in a steady stream until fully incorporated.
3.Season the snapper fillets on both sides with salt and white pepper and evenly brush the fish with the soft butter.
Place the snapper fillets on a baking pan and broil on high heat for about 5-7 minutes until the fish is opaque and a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels just warm when touched to the lip.
4. Heat two tablespoons of the canola oil in a large sauté pan over high heat and add the mushrooms.
Sauté the mushrooms until tender, about 5 minutes, and season to taste with salt and pepper.
In a separate pan, heat the remaining canola oil over medium heat and add the garlic and lightly sauté.
Add the spinach leaves, season to taste with salt, pepper and nutmeg.
5.Using a ring mold, plate the spinach in the center of four plates and place the broiled snapper on top.
Place the sautéed mushrooms around the fish and drizzle the vinaigrette over and around the fish.