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1
For the vegetables:
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2
Fill a large pot with lightly salted water and bring to a boil over high heat.
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3
Blanch the asparagus until tender, about 2 minutes, then remove with tongs and plunge into ice water.
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4
Drain.
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5
Repeat with the haricots verts.
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6
In a medium saucepan, heat the butter and stock over medium heat until simmering.
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7
Add the mushrooms and saute until wilted.
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8
Add the tomatoes and the blanched asparagus and beans and toss until just warmed.
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9
Season to taste with salt and pepper.
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10
For the snapper:
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Preheat the oven to 450F.
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12
In a large skillet or saute pan, heat 1 tablespoon olive oil over high heat until it just begins to smoke.
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13
Season the flesh side of the fish with salt and pepper and place in the hot pan, flesh-side down.
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14
Immediately pan the pan in the oven and cook 2 to 3 minutes, until rare to medium rare.
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15
Return the pan to high heat and add the butter.
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16
Then turn the fish and keep it over the heat just until it forms a crust on the skin-side, 30 to 45 seconds.
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17
Turn the fish skin side up again and remove from the pan.
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18
To serve:
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Place a potato galette on each plate.
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20
Top with the vegetables and then the fish, and drizzle the sauce around them.
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21
Variations:
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22
Substitute zucchini for asparagus; string beans, wax beans, or a combination for haricots verbs; a mixture of cherry, pear, and regular tomatoes for pear tomatoes.
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23
Substitute bass or similar thin fillets for snapper.
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24
Substitute Red-Wine Salmon Sauce for port wine sauce; a drizzle of Basil Oil, Rosemary Oil, or Chive Oil for the sauce.
