New York Live

Steamed Red Snapper and Alphabet Soup with Black Olive Mousse

Updated 11:37 AM EST, Wed, Jan 13, 2010

Get Adobe Flash player

To view this video you must to have Flash Player 9.0 or later installed. Click to download the most recent version of Flash.

from Chef David Burke, of David Burke Townhouse

Serves 4

1 ½ cup light chicken stock or canned chicken broth
1 ½ cup tomato coulis or 1 c canned tomato sauce
4 red snapper filets, about 8 oz each
Coarse or kosher salt and freshly ground pepper to taste
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
3 cloves garlic, minced
1 cup chopped fresh basil or 2 T dried basil
2 cups uncooked alphabet pasta

For Garnish:
4 basil leaves
Black Olive Mousse (recipe follows) – optional
Zucchini Chips (recipe follows)

Method:

1. Season snapper filets with salt and pepper and set aside. 
2. In a large sauté pan, combine chicken stock or broth and tomato coulis or tomato sauce. Bring to a simmer.
3. Add all remaining ingredients except basil leaves or parsley, stir and simmer for an additional 2 minutes. 
4. Place fish in pan and cover with lid.  Cook for approximately 5-7 minutes until fish is opaque and slightly flakey. 
5. Distribute pasta and fish evenly into four large bowls.  Garnish with fresh basil leaves and a teaspoon of black olive mousse on top of each piece of fish and a sprinkling of zucchini chips.

Black Olive Mousse
Ingredients:
1 cup crème fraiche
½ cup black-olive puree
Coarse or kosher salt and freshly ground pepper to taste

Method:
Whip crème fraiche until thick, and stiff peaks have formed.
Fold black-olive puree into crème fraiche.  Season to taste.

Zucchini Chips:
Ingredients
2 medium zucchini, cut into 1/4-inch slices
1/2 cup seasoned dry bread crumbs
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
2 egg whites
Method:
1. Preheat the oven to 475 degrees
2. In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.
3. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.

First Published: Jan 11, 2010 5:51 PM EST

Leave Comments
GreyE1
A Day at the Renaissance Faire

A Day at the Renaissance Faire

Ben spends the day at the Renaissance Faire, showing us how you too can have fun...

GreyE1
What Our Hosts Are Wearing

What Our Hosts Are Wearing

See what Sara, Jane and the gang from New York Live are wearing.