2 tablespoons plus 1/4 cup olive oil
1 cup thinly sliced yellow onions
Salt
Freshly ground black pepper
1 pound assorted exotic mushrooms, cleaned, stemmed, and thinly
sliced
1 cup of fresh fava beans, shelled and blanched
2 teaspoons chopped garlic
2 cups veal reduction
1 tablespoon finely chopped fresh parsley leaves
2 tablespoons butter
4 (4 to 6-ounce) red snapper fillets
2 cups of fresh pea shoots
In a large saute pan, over medium heat, heat 2 tablespoons of the oil.
Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the
mushrooms and fava beans. Season with salt and pepper and continue to saute
for 2 minutes. Stir in the garlic and veal reduction. Bring the liquid
to a simmer. Continue to simmer for 4 minutes. Stir in the parsley and
butter. Reduce the heat to low and keep warm. In another large saute pan,
over medium heat, heat the remaining cup of oil. Season both sides of the
fillets with salt and pepper. When the oil is hot, pan-fry the fillets
for 4 to 6 minutes on each side, or until crispy. Remove from the pan and
drain on paper towels. In a small bowl, toss the pea shoots with a drizzle
of olive oil, salt and pepper. To serve, Spoon the mushroom mixture into
the center of each plate, lay the fillets over the sauce. Pile the pea
shoots in the center of the fish and garnish with parsley.
Yield: 4 servings