Recipe - Pan-Braised Pheasant With Apples And Calvados

2 tablespoon Plus One fourth cup olive oil
1 cup Thinly cut or sliced up yellow onions
Salt
Freshly ground black pepper
1 pound Assorted exotic mushrooms;
cleaned, stemmed,
; and thinly cut or sliced up
1 cup Fresh fava beans; shelled
and
; blanched
2 teaspoon Chopped garlic
2 cup Veal reduction
1 tablespoon Finely chopped fresh parsley
leaves
2 tablespoon Butter
4 Red snapper fillets; (4 to
6ounce)
2 cup Fresh pea shoots

In a large saute pan, over medium heat, heat 2 tablespoons of the oil. Add
the onions. Season with salt and pepper. Saute for 2 minutes. Add the
mushrooms and fava beans. Season with salt and pepper and continue to saute
for 2 minutes. Stir in the garlic and veal reduction. Bring the liquid to a
simmer. Continue to simmer for 4 minutes. Stir in the parsley and butter.
Reduce the heat to low and keep warm. In another large saute pan, over
medium heat, heat the remaining cup of oil. Season both sides of the
fillets with salt and pepper. When the oil is hot, panfry the fillets for
4 to 6 minutes on each side, or until crispy. Remove from the pan and drain
on paper towels. In a small bowl, toss the pea shoots with a drizzle of
olive oil, salt and pepper. To serve, Spoon the mushroom mixture into the
center of each plate, lay the fillets over the sauce. Pile the pea shoots
in the center of the fish and garnish with parsley.

Yield: 4