Simple Snapper Gets Some Zing

The Saturday Early Show's Australian-born Chef on a Shoestring prepares a three-course meal for four on a budget of $40.

Curtis Stone is a master chef, author and host of a new series, "Take Home Chef," which premiered in June on The Learning Channel.

On the show, Stone approaches people in the grocery store to find out what's for dinner and offers his help in transforming their regular meals into something extraordinary. If the offer is accepted, Stone heads over to the person's home to see how they eat and he offers his assistance in spicing up their usual cooking routine.

To read more about the chef, click here.

His menu on The Saturday Early Show:

Mixed Leaf Salad with Parmesan Wafers and Poached Egg
Red Snapper Steamed with Mussels and White Wine
Frozen Berries with a Hot White Chocolate Sauce

FOOD FACTS

Red Snapper: There are 250 species of snapper; red snapper is by far the most popular. The saltwater fish has firm flesh and contains little fat. It's available all year long, peaking in the summer months. Snapper is great because it can be cooked using almost any method.

Mussels: Mussel meat is tougher than that of oysters and clams, but it has a slightly sweet flavor. Buy mussels with shells that are tightly closed. Fresh mussels should be stored in the fridge and eaten within a day or two.

RECIPES

MIXED LEAF SALAD WITH PARMESAN WAFERS AND AN ORGANIC POACHED EGG

Ingredients:
1 tablespoon Dijon mustard
2 egg yolks
1 clove of garlic
1/3 cup white wine vinegar
1/2 cup parmesan cheese (grated) and 1/2 pound parmesan cheese (grated)
3/4 cup extra virgin olive oil
1 head romaine lettuce (roughly chopped)
1 head butter lettuce (roughly chopped)
1/4 bunch parsley (roughly chopped)
4 organic eggs

Method For the dressing:

1. In a blender, place the garlic, Dijon, vinegar and egg yolks and begin to blend.
   
2. Add 1/2 cup parmesan cheese and slowly add oil at a constant stream until the dressing is nice and creamy.
   
3. Remove from blender and reserve.

1. Place a silicon mat on a sheet pan or baking tray, evenly sprinkle remaining grated parmesan over silicon mat.
   
2. Place in oven for 4 to 5 minutes or until the cheese is lacy and golden.
   
3. Remove from the oven and allow to cool.
   
4. Break parmesan wafer into pieces.

1. Place a large pot of water over a high heat and bring to a boil; add 1/2 cup of vinegar.
   
2. Crack egg into a coffee cup or small bowl and then gently transfer to the boiling water, repeat with remaining eggs.
   
3. Allow egg to poach for 2 to 3 minutes, gently remove egg using slotted spoon.

Toss lettuce and parsley with the dressing and divide among four serving bowls.

1. Place parmesan wafers over the salad, top with poached egg and serve.

Ingredients:
2 6-ounce fillets of red snapper
1 1/2 pounds of mussels
1 small onion
2 zucchini thinly sliced on Japanese mandolin
2 cloves garlic, finely crushed
1 bag baby cherry tomatoes, cut in half
1 cup of white wine
1/4 bunch parsley (roughly chopped)
1 small red chili finely chopped
Zest and juice of 1 lemon
1 bunch of baby spinach

Method:

1. Cut the snapper fillets in half and place all four pieces of fish on a small wire rack.
   
2. Place a large pot over moderate to high heat and sweat onion in a little olive oil for 1 to 2 minutes.
   
3. Add garlic, chili, lemon zest and mussels. Continue to stir for 1 to 2 minutes.
   
4. Add white wine and immediately cover with lid.
   
5. Allow mussels to begin steaming for 1 minute before adding the tomatoes and zucchini.
   
6. Stir the mussels with the tomatoes and zucchini and place the rack of snapper on top of the mixture.
   
7. Replace lid for 4 to 5 minutes or until fish is cooked.
   
8. In the meantime, in a medium to large sauté pan over moderate heat, add spinach to hot pan along with a bit of butter. Season with salt and pepper and toss until spinach is wilted. Remove pan from heat.
   
9. You can check that the fish is ready by inserting a toothpick or cocktail stick into the thickest part of the snapper; when there is no resistance and the cocktail stick can be pushed into the center very easily, the fish is ready.
   
10. Remove fish on wire rack from pot along with the mussels.
    
11. Drizzle extra virgin olive oil into pot with tomatoes and zucchini and stir to a create sauce.
    
12. To serve, divide the spinach equally among plates, placing in the center of each plate. Place fish on top of the spinach and surround with mussels. Top with sauce.

Ingredients:
5 1/2 oz. fresh blueberries
5 1/2 oz. fresh blackberries
9 fluid oz. heavy cream
9 oz. white chocolate, finely chopped

Method:

1. Spread the berries on a tray, making sure they are well spaced and not touching each other. Cover with plastic wrap and transfer to the freezer. Leave until frozen.
   
2. Place the cream in a saucepan and heat to just below simmering. Place the chocolate in a bowl and strain the cream over the chocolate. Stir constantly until smooth.
   
3. Arrange berries on a serving platter and pour the hot sauce over the top. Serve at once.