Red Snapper with Vegetable Casserole

“The wife asks me to make something normal again, and I’m happy to do so, because last week’s work is still bothering me a bit and I want to switch off a bit this weekend. So I make a simple vegetable casserole, in addition there’s fried fish.

• 1 carrot, chopped
• 1 stick of celery, de-wired and cut into small pieces
• 2 handfuls of small mushrooms
• thyme
• pepper
• salt

land with a little butter in the pan and stew until soft. I also need.

• 1 perennial broccoli, heads cut small and blanched.
• 4 medium potatoes, boiled as jacket potatoes and cut into pieces
• some cream
• some white wine
• some mushroom demi-glace

Everything lands in time in the pan and I taste it strongly. Then off with it into the baking dish and

• 16 slices of Frankendam cheese

on top. The casserole bakes at 200° for about 20 minutes. Meanwhile I prepare the fish:

• 2 rather small red snapper fillets

are sauteed today. As is often the case with red snapper, it is not properly scaled, I make up for it. I also pull out the side bones. Now it is edible without interference. I put some butter and olive oil in the pan and fry the skin side at higher heat for about 7 minutes. Then turn again and from the other side 2 minutes. Attention, these times are only for thin fillets, maybe 1,5 cm. Sometimes you get 3-4cm thick fillets, they have to roast longer then of course.

Finally, I add some red wine onion pimento butter (which I made here and then put into the freezer) on the fish, it’s giving a nice aroma.

Bon appetite!

casserole au gratin with cheese, potatoes, carrots, leek, mushrooms, broccoli, celery, side dish with grilled red snapper fillet, professional photography, food magazine style, long shot, depth of field, studio lighting, unreal engine, bokeh, white background