Pan-seared snapper met by poached shrimp mousse stuffed calamari floating on sautéed spinach, small diced potatoes and cherry tomatoes.

Recipe for 2 servings


  • 12 oz Snapper fillet
  • 4 oz Spinach
  • 5 oz Cherry tomatoes
  • 4 oz Diced Irish potato
  • 3 cups Fish stock
  • 2 oz Squid tubes (calamari)
  • 6 oz Shrimp 21/25 count
  • 1 oz Garlic cloves
  • 3 oz Chopped Onion
  • 2 sprigs Thyme
  • 1 pinch Saffron
  • 1 tsp Black peppercorn
  • 3 Bay leaves
  • 1/4 cup Corn oil
  • 2 tbsp Unsalted butter
  • 1/2 cup Dry white wine
  • 1 medium Lemon
  • Salt and pepper to taste



First, create the shrimp mousse. In a food processor add the shrimp, scallion, 1 clove of garlic, salt, and pepper blended until smooth.

Clean and stuff the squid tubes with shrimp mousse, secure the ends with toothpicks and set them aside for poaching.

To create poaching liquid, in a medium saucepan add saffron to the fish stock on medium heat,  then add black peppercorn, bay leaves, and salt to taste.

Season snapper with salt and pepper then place in a preheated medium skillet with the skin facing down for 2-3 minutes on each side. Add squid to poaching liquid and poach for 2-3 minutes. Remove fish and squid from pans and set aside for plating.

To create the sauce, pour out most of the corn oil used to fry snapper and return the skillet to medium heat. Saute the potatoes to a golden brown then add chopped onions, garlic, and cherry tomatoes deglazed with white wine. Add 1 cup poaching liquid, simmer for 3-4 minutes, and season with salt and pepper to taste. Finish with butter.

Finally in a small skillet sautee spinach seasoned with salt and pepper, then serve in a medium serving bowl to the desired plating.

Leave a Comment