Recipe - Oven Dried Tomato Polenta Crostini With Fennel Salad

2 Red Snapper; preferably New
; Zealand (2 1/2
; pounds)
16 small Artichokes; cleaned and
cut or sliced up
10 ounce Extra virgin olive oil
8 Cloves garlic; minced
8 Sprigs fresh oregano
16 ounce White wine
16 ounce Fish stock; made by boiling
; snapper bones with
; a pinch of salt
4 Whole minced tomatoes; peeled
and seeded
4 teaspoon Italian parsley; chopped
2 teaspoon Fresh oregano; chopped
2 ounce Unsalted butter
4 Sprigs fresh oregano;
garnish
Salt to taste
Black pepper to taste

Preheat oven to 375 degrees. Fillet red snapper; discard the head and tail.
Combine the bones with water and salt and boil for 30 minutes. Clean
artichokes and slice very thin. Heat olive oil in large saute pan at medium
temperature. Add garlic and saute until lightly golden, but not brown. Add
artichokes and whole oregano sprigs and saute until tender. Add the white
wine and fish broth. Season the red snapper fillets with salt and place in
the pan with the artichokes and broth. Poach the fish in the oven until
it's cooked through, about 5 minutes. Remove fillets and keep warm. Remove
the whole oregano sprigs from the sauce and discard. Finish sauce by
reducing cooking liquid by 3/4. Add minced tomatoes, chopped parsley,
oregano, cold butter and salt and pepper to taste. Place artichokes sauce
on the bottom of the plate and top with the snapper fillet. Garnish with
whole fresh oregano sprigs.

Converted by MC_Buster.

Recipe by: CHEF DU JOURSHOW #DJ9096 PAUL BARTOLOTTA

Converted by MM_Buster v2.0l.