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Potato Wrapped Snapper Recipe from Flying Fish Cafe, BoardWalk


4 each 6 oz. skinless Red Snapper filet
2 each Idaho Russet potatoes, large
2 oz. potato starch
2 bunches leeks, whites only
½ bunch fresh thyme
2 Tbls. butter
4 oz. heavy cream
Salt and pepper, to taste
1 cup canola oil
4 oz. Red Wine Reduction (recipe following)

Red Wine Reduction
2 onions, peeled and large diced
1 carrot, peeled and sliced
1 head of garlic, halved
½ leek, halved and sliced
1 oz. olive oil
1 bottle Cabernet Sauvignon
1 oz. chicken bones
1 gallon brown chicken stock
½ gallon veal stock
Salt and pepper, to taste

Yield: 4 servings


Cut the potatoes into a rectangle, cutting off all the skin.

With a slicer, slice the potatoes thin enough so that you can see through them. Soak in cold water then drain.

On a table, lay 4, 12” x 12” pieces of plastic wrap.

Place the potato slices in a single formation so you have 4 pieces across and 2 pieces up and down on each sheet of plastic.

Evenly sprinkle some of the potato starch on the potatoes.

Season the fish with salt and pepper and place fish in center of potatoes.

Bring one end of the plastic wrap over the fish to wrap the potato around it. Repeat with the other end. Keep wrapped in the plastic to keep it from changing color.

In a large oven safe, non-stick sauté pan, pour in canola oil and heat to 300°. Unwrap fish and place into pan. The oil should come halfway up the fish.

Once fish is golden brown on one side, turn over and place pan in oven at 350°. Cook about 10 minutes or until fish is done.

Drain fish on a paper towel and season with salt and pepper.

Cut the leeks in half lengthwise and cut the halves in diagonal about 1 inch thick. Wash leeks thoroughly and drain.

In a saucepan, place the butter and thyme and melt.

Add leeks and cook slowly until they soften. Add cream, salt, and pepper. Reduce until thick.

To serve, place leek fondue in the center of a plate, place the fish on top. Ladle the sauce on the plate.

Red Wine Reduction
Preheat oven to 500°.
In a large pot, over low heat, cook the onions, carrots, garlic, and leeks in 1-1/2 oz. olive oil.
Season with salt.
Heat a pan – add the remaining oil and chicken bones.
When the bones start to color, place the pan in the oven, roast until golden brown; drain off the fat.
Add the wine to the vegetables and reduce by half.
Add the stocks and roasted bones to the vegetables.
Bring to a simmer and reduce, skimming often.
Simmer for 1 hour and 20 minutes and pass through a china cap.
Return to the heat and reduce to correct consistency and flavor.
Finish to taste with salt, pepper, and a small amount of Cabernet Sauvignon.
Pass through a strainer.



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