Tag Archives: snapper fillet

Pan-fried snapper fillets with lemon-herb-mustard asparagus

I am really beginning to enjoy buying my seafood and vegetables from my local wet market. And my two favourite stall owners have stopped laughing at me trying to speak to them in my terrible Mandarin – either my Mandarin is getting better, or they recognise me, either of which is good.

This morning my fish shop had the freshest looking snapper – he kindly filleted both sides of the tail of a large snapper, the rest to be sold as cutlets. Then across from them at my vegetable stall there were the largest, juiciest looking asparagus spears I have seen in ages. I simply had to have them, and so that decided what was for dinner tonight.

Ingredients for two

  1. 2 snapper fillets
  2. 6 large spears of asaragus
  3. 1 tbl lemon juice
  4. 1 tbl extra virgin olive oil
  5. 1 tsp honey
  6. 1 tsp dijon mustard
  7. 3-4 basil leaves, chopped, plus a few small leaves for garnish
  8. salt and pepper

Method

  1. Normally I would snap the woody ends of asparagus off but these were so big I just trimmed the ends and added the spears to a hot pan, drizzled generously with olive oil and seasoned with salt – I find this method enhances the flavour of the asparagus rather than leaching it out when you boil in water
  2. Turn the asparagus over as they char
  3. While the asparagus is cooking, lightly coat the snapper fillets with oil, season with salt and pepper, and cook on a hot pan, skin side down first, so it crisps up, then flip over and cook the other side until just cooked through – you don’t want to overcook such a beautiful piece of fish
  4. Mix the lemon juice, extra virgin olive oil, honey, dijon together and whisk till emulsified. Stir through chopped basil
  5. Serve fish with asparagus on the side and drizzle the mustard dressing over the asparagus with a few fresh basil leaves to garnish

 

Advertisements

Le Bistrot du Sommelier

Roast chicken with 40 garlic cloves served with potato gratin

What a great start to the lunar new year we’ve had.  First we found great tapas, and then last night we managed to secure a reservation at a charming French bistro that has been fully booked the last four times we’ve wanted to visit.

Le Bistrot du Sommelier is at Prinsep Place, nestled in the middle of a row of shophouses that have been converted to bars and other restaurants.

It’s a busy, bustling restaurant, and based on last night, where all tables were full, I’d definitely recommend making a reservation to avoid disappointment.

And there’s a reason why it’s so busy – it’s great rustic French food at its best.

Foie gras terrine with fig jam and brioche

D and I could not go past the duck foie gras terrine for starters, which I’d actually recommend sharing between two (unlike last night where greed too over and we ended up too full from ordering one each) – it’s a very generous slice of rich, intensely flavoured foie gras terrine served with a fig jam and brioche.  This paired so perfectly with the Sancere we ordered.

There is a beef menu where they serve 4-5 specials but for some reason D and I departed from our usual French-fare of duck and beef, and ordered the roast chicken stew with 40 garlic cloves and pan-roasted snapper fillet.

The roast chicken arrived in a claypot, stewed with white wine, onions, herbs de provence, and 40 garlic cloves, that had stewed into a sweet, mellow sauce that was crying out to have a crusty baguette dunked in it.  But as with most bistrots, you are rarely short of carbohydrates, and this dish was served with a potato gratin (which was cooked with cream and nutmeg that you could smell and taste – yum).  Exceedingly rich, this would have been tough for me to finish after the foie gras terrine I’d just eaten.

Snapper fillet over crushed potatoes with tomato salsa

Luckily I (for once!) let my head rule over my heart with my order of snapper fillet, which arrived with a simple “salsa” of chopped tomatoes, onions and basil, all over crushed potatoes that had been drizzled with olive oil.  A sprinkle of fresh tarragon leaves over the fish gave each mouthful a refreshing aniseed flavour which I surprisingly loved given that I don’t usually like strong anise flavours.

We were so full that we couldn’t even think about dessert although the profiteroles have our name on it for next time 🙂

There is indoor and outdoor seating, and tables are very close together, which means you tend to overhear conversations from neighbouring tables (perhaps not the sort of place for an intimate dinner for two) and we heard that they now do not allow BYO.  Which is a shame because that’s just so, “bistrot”, although their wine list is pretty extensive and reasonably priced.

We had to walk home because we couldn’t fathom sitting down in a taxi with such full bellies, but a lot of our conversation home was about what a great find this bistrot was and what we would order next time.  And the next.  And the next.

Le Bistrot du Sommelier
46 Prinsep Street, #01-01 Prinsep Place
Singapore

Tel: +65 6333 1982

Open Mon-Sat: 6pm – 11pm