Red Snapper and Manila Clams with Saffron Fennel Broth Recipe

About: We can't figure out a way to bring Top of the World's stunning view to your kitchen, however we are able to bring the taste of Chef Mario Andreoni's delectable cuisine. This recipe, which pairs high quality seafood with a stunning fennel and saffron broth, is surprisingly easy to prepare and quick to complete. The Red Snapper and Manila Clams with Saffron Fennel Broth is enjoyed alongside a crisp white wine and is a dish that is ideal for a romantic dinner for two. Create this entree and wow your guest/s.

Cook Tip: This recipe is portioned to serve 1; simply multiply by the number of servings you wish to prepare, the preparation method remains the same.

Recipe Info

Restaurant: Top of the World | Las Vegas

Servings: 1
Prep Time: 20 minutes
Cuisine: American
Meal Type: Dinner
Main Ingredient: snapper
Dish Type: Main Course
Cooking Method: Sauté
Season/Occasion: Any Occasion
Dificulty: Easy
Vegetarian: No

Directions

Recipe

Preheat oven to 350 degrees. Heat olive oil in an oven-safe pan. Dust snapper with flour and place in pan.  Brown one side of the fish in a saute pan on top of the stove until skin is crisp. Turn over and place in oven for three to five minutes, until fully cooked. Remove fish from pan and set aside.

Add clams, fennel leeks and garlic to pan. Sautee for one minute, being careful not to brown, until leeks and fennel become translucent. Add white wine and saffron to pan and bring to a boil. Cook until wine is reduced by 1/2 and all clam shells have opened.  Remove pan from heat and wisk in butter.  

To serve, place fish on plate and pour clams and broth around it.


Recipe Note:

Open all of the clams wide so the person eating it can view the meat. You can arrange all of the clams in a circular fashion and pour the broth over each one. Serving with toasted bread to soak up the remaining jus is also a good choice.

Ingredients

2 oz. olive oil 2 oz. flour 1 piece(s) 8-ounce red snapper filet 4 oz. clams 1/4 tsp. minced garlic 1/2 fennel bulb, sliced 2 oz. leeks, washed and sliced (whites only) 3 fl. oz. dry white wine 1 pinch saffron 2 oz. butter

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