| Ingredients for Snapper |
|
4 ea 6 oz Snapper Filets, skin on, scaled |
| Method for White Wine Nage |
• In a rondo, add butter, celery, leeks,
fennel and onions
• Top with a parchment paper lid
• Sweat very slow until all of the liquid is
rendered from vegetables
• Add white wine, bay leaves and peppercorns,
reduce slowly
• Reduce by half and strain
|
| Method for Snapper |
• Season skin side of the fish with salt
• Sear in a hot pan.
• Turn flame to low and sear until skin is crispy
• Season flesh side with salt, flip fish and cook
until fish is just cooked through
|
| Ingredients for Parsley Puree |
|
1 lb Parsley |
| Method for Parsley Puree |
• Pick stems off parsley
• Blanch in boiling water for 15 seconds
• Shock in Ice water until ice cold
• Puree parsley in a blender with ice cube
and extra virgin olive oil until a thick bright green
paste is formed |
| Ingredients for Little Neck Clams |
|
2 dz washed Little Neck Clams |
| Method for Little Neck Clams |
• Steam clams in white wine nage
• Strain nage into a mixing bowl
• Remove clams from shell reserving 4 in shell
for garnish
|
| To Plate |
• Blend parsley puree with white wine nage and
season with salt and pepper.
• Add clam that have been removed from
the shell.
• Divide clams and sauce onto 4 plates.
• Place cooked snapper skin side up on top of
clam sauce.
• Garnish with reserved clam and drizzle with
olive oil.
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