Method – Cut the snapper fillets into 8 pieces, score if necessary, season with salt and pepper. Pan fry in a hot pan with a little olive oil, pat dry and set aside. Blanch the mussels, carrots, asparagus and potatoes separately, chill. Bring the fish stock to the boil, add the cream and allow to reduce. Heat some butter in a pan, add the rice flour and pour in the boiling fish stock to obtain a smooth veloute. Season the veloute with saffron, salt, pepper and chopped parsley, add the mussels, carrots, asparagus, and potatoes, bring it to simmer. Sauté the spinach with some butter, season with salt and pepper. To serve pour the volute onto a deep plate, top with the sautéed spinach and the red snapper, garnish with dill.
Recipe from: http://www.opensourcefood.com/people/ProChef360Blog/recipes/pan-fried-fillets-of-red-snapper-mussel-veloute
Changes were made. http://creativecommons.org/licenses/by-sa/3.0/