Ingredients
- 700 g 2 large slices of snapper
- 4 pcs carrots
- 200 g watercress
- 15 pcs peeled hazelnuts
- 1 pcs shallots
- 1 pc lemon
- 1 pc clove of garlic
- vegetable broth
- butter
- extra virgin olive oil
- salt
For the recipe of snapper on carrot sauce with watercress, peel the carrots and cut them into pieces. Cut the shallot into slices and brown it in a pan with 30 g of butter for 2-3 minutes, then add the carrots and the lemon juice and let simmer for 1 hour, wetting occasionally with 1 ladle of vegetable broth. Blend everything.
FOR THE FISH AND THE CONTOUR: Break the hazelnuts and toast them in the pan for a couple of minutes. Heat 2 tablespoons of oil and 1 small knob of butter in a pan with 1 clove of crushed garlic with the peel; cook the fish steaks on the flesh side for 5 minutes; turn them over and continue cooking for another 5 minutes, then transfer them to a baking sheet lined with baking paper, salt them lightly and cook them at 180 ° C for another 5 minutes. Spread the carrot cream on the plates, place the slices of snapper on top, complete with the toasted hazelnuts and serve with the cress seasoned with oil and salt.