Filet of Red Snapper Wrapped in Potato on a Pea-Curry Coulis

Ingredients:

• 6 filets of red snapper (about 4 to 5 oz each)
• 4 russet potatoes, medium size
• 4 oz of butter
• 1 onion
• 2 garlic cloves
• 1/2 bag of frozen green peas
• 1 quart of chicken stock
• 1 pint of cream
• 1 tablespoon of curry
• Cream of rice to thicken
• A dash of green colorant

Directions:

To make pea curry coulis:

Dice the onion and sauté it with the garlic in butter, when it is translucent add the curry. Pour the peas and 3/4 of the chicken stock. Let it simmer for 10 minutes, add the cream and bring it back to boil. Add the cream of rice a little at a time. Put the sauce in a blender, and blend it to smooth. Keep the sauce warm. Salt, pepper, and a dash of green colorant.

To prepare the fish:

Peel and clean the potatoes. Slice and julienned the potatoes, put them in a bowl, but do not wash them, season them lightly. Take about 5 oz of fish filet and wrap them in the potato julienne. Preheat an oven safe fry pan, add 2 oz of butter and put the wrapped fish in the fry pan, and cook one side until golden brown, turn it and put the fry pan in the oven for about 10 minutes.

To plate the dish:

In a warm plate lay the wrapped fish in the center and pour some sauce around the fish.

Recipe credit: Chef Dominique Besson of Star Sharpening, Sacramento, CA