Seared Snapper and Haricots Verts Dressed with Citrus Crème Fraîche

from Max Duley of Peju Winery

Serves 4

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INGREDIENTS:
4 five-ounce snapper fillets
12 ounces haricots verts
1 shallot
1 lemon
1 tablespoon crème fraîche
Sea salt and freshly ground black pepper

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PREPARATION:

Blanch the haricots verts in boiling, salted water. Drain and immediately place in ice water bath to stop cooking, remove and pat dry with paper towel. Trim on the bias.

Peel, then mince the shallots and place in a small bowl. Add the crème fraîche and lemon juice, season with salt and freshly ground pepper. Toss with the haricots verts just before serving.

Season snapper with salt and pepper and sear over high heat in a lightly oiled sauté pan.

To serve, mound the dressed haricots verts in the center of a rimmed plate, place seared snapper on top.