Bertolli

Charlotte Seafood Recipe List

Ember Grille

601 South College Street, Charlotte, NC 28202
704-335-2064

Crispy Skin Snapper with Parsley Nage & Little Neck Clams

Ingredients for White Wine Nage

1/2 lb Butter
10 ea Celery Stalks
8 ea Leeks
3 ea Fennel
3 ea Onions
1 gallon White WIne
10 ea Bay Leaves
10 ea Peppercorns

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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