Crispy Red Snapper, Porcini Mushrooms, Foie Gras, Delfina Potatoes and Verjus Sauce

Crispy Red Snapper, Porcini Mushrooms, Foie Gras, Delfina Potatoes and Verjus Sauce

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Credit: Todd Kelly, 2011 U.S.A.’s Chef of the Year™, executive chef/director of food and beverage, Hilton Cincinnati Netherland Plaza, Cincinnati
The National Culinary Review, September 2011


4 (3-4 oz.) red snapper fillets
Salt and pepper
1 cup Pinot Noir
½ cup ruby port wine
1 bay leaf
1 t. black peppercorns
1 shallot, sliced
¼ cup sliced mushrooms
2 cups chicken stock
3 T. verjus
2 oz. butter
12 Swiss chard leaves
5 oz. foie gras
4 oz. porcini mushrooms
1 t. + 1 T. chopped garlic
1 T. chopped shallot
2 t. chopped thyme
4 Yukon gold potatoes
Extra virgin olive oil
½ lemon, zest
¼ cup chopped parsley


1. Season fish with salt and pepper. Cook, skin-side down, until skin is crispy. Flip fish; cook until just cooked through.

2. In saucepot, combine Pinot Noir, port wine, bay leaf, peppercorns, sliced shallot and mushrooms. Reduce by ¾. Add chicken stock; reduce to desired consistency. Strain; season with verjus. Mount sauce with butter.

3. Blanch Swiss chard in boiling salted water. Shock in ice bath; drain well. Dice foie gras; season with salt and pepper. Sear in hot pan. Remove foie gras, leaving fat in pan. Dice porcinis; cook in foie gras fat. Finish with 1 t. chopped garlic, chopped shallot and thyme. Season with salt and pepper. Fold into reserved foie gras. Lay out 3 Swiss chard leaves; season with salt and pepper. Place porcini mixture in center of leaves; roll into cylinder. Wrap in plastic, securing ends. Place rolls in pot of simmering water.

4. Boil potatoes in salted water until tender. Remove from water; reserve. Gently smash potatoes; cut with ring mold. Sear in extra virgin olive oil. Finish potatoes with 1 T. chopped garlic, lemon zest and parsley. Season with salt and pepper.

At service: Place pool of verjus sauce in center of plate. Slice ends off Swiss chard rolls; remove plastic. in center of plate. Arrange potato next to Swiss chard rolls. Top with crispy-skin fish. Finish with sea salt.


4 servings


Main Dish, Seafood, The National Culinary Review

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