This sophisticated French-inspired dish features tender red snapper fillets served in a light yet flavorful seaweed sauce. The sauce is crafted from a carefully simmered stock using fish scraps, a lobster head, and fresh seaweed, creating a deep, oceanic flavor profile without heaviness. The subtle sweetness of carrots and onions balances the briny notes of the algae, resulting in a refined, aromatic broth that coats the fish beautifully. Perfect for a special dinner or an upscale weeknight meal, this recipe highlights the natural taste of high-quality seafood. It is an excellent choice for those seeking a lighter, healthier option that doesn’t compromise on complexity or elegance.
Filet De Vivaneau Sauce D’Algues
Description
This sophisticated French-inspired dish features tender red snapper fillets served in a light yet flavorful seaweed sauce. The sauce is crafted from a carefully simmered stock using fish scraps, a lobster head, and fresh seaweed, creating a deep, oceanic flavor profile without heaviness. The subtle sweetness of carrots and onions balances the briny notes of the algae, resulting in a refined, aromatic broth that coats the fish beautifully. Perfect for a special dinner or an upscale weeknight meal, this recipe highlights the natural taste of high-quality seafood. It is an excellent choice for those seeking a lighter, healthier option that doesn't compromise on complexity or elegance.Ingredients
Directions
-
Heat olive oil in a heavy pot over medium heat.
-
Add chopped carrots, onions, and minced mushrooms; cook for 2 minutes until softened.
-
Add fish scraps, lobster head, bouquet garni, fresh seaweed, and water.
-
Bring to a simmer and cook very slowly for 2 hours, skimming off any scum that forms on the surface.
-
Strain the fish stock through a fine sieve or a strainer lined with a tea towel to remove all solids.
-
Season the strained stock to taste with salt and ground white pepper.
-
If a thicker sauce is desired, blend cornstarch and skim milk together and stir into the hot stock; cook gently until thickened.
-
Blend the sauce in a blender or food processor until smooth.
-
Preheat broiler to hot and position rack 4 inches from the heat source.
-
Oil the grill rack and place red snapper fillets on it.
-
Broil fish for 4 minutes, then turn and continue broiling for 8 to 10 minutes or until fish flakes easily with a fork.
-
Season broiled fish with salt and pepper and serve with the hot seaweed sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 412.4kcal
- % Daily Value *
- Total Fat 13.3g21%
- Saturated Fat 2.8g14%
- Cholesterol 136.5mg46%
- Sodium 243.5mg11%
- Total Carbohydrate 8.8g3%
- Dietary Fiber 2.3g10%
- Sugars 4.3g
- Protein 58.6g118%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Fish scraps typically include heads and bones from red snapper, turbot, sole, or halibut.
Bouquet garni consists of a leek tied with parsley, whole cloves, thyme, a bay leaf, and whole peppercorns.
Alternative Cooking Method: Baking. Spread some seaweed in a heavy pan, arrange fish on top, pour 1 cup of sauce over the seaweed, cover, and bake at 450F for 8-10 minutes.
Alternative Cooking Method: Steaming. Arrange fish as in the baking method and steam for about 8 minutes.
Optional thickening: Use 2 tablespoons cornstarch and 1/4 cup skim milk if a thicker consistency is preferred.
Recipe originally by Christian Leveque, chef-proprietor of Restaurant Champs Elysees.
