Bouillabaisse of Snapper, Creme Fraiche, Smoked Butter, Fennel & Radish
Chef: Kristen Kish
- Smoked Butter
- 2 tablespoons butter, cubed
- hickory chips, for smoking gun
- Fish Fume
- fish bones of one snapper
- water, to cover
- pinch of salt
- 1 bay leaf
- 1 cippolini onion
- Saffron Broth
- 2 cups Fish Fume
- pinch of saffron
- pinch of smoked paprika
- smoked salt, to taste
- 1 sprig of thyme
- 3 cippolini onions, peeled and quartered
- 4 baby potatos, quartered and squared off
- 2 each, 2-inch pieces of snapper
- oil, as needed
- fennel, thinly shaved
- breakfast rasish, thinly shaved
- olive oil, to taste
- champagne vinegar, to taste
- salt, to taste
- Smoke together for 15 minutes in zip-lock plastic bag.
- Place ingredients in a saucepan and simmer for 15 minutes.
- Strain when finished.
- Simmer fume, saffron, paprika, and salt.
- Add potatoes to broth, and cook until done over.
- Simmer for 20 minutes, and finish with smoked butter.
- Sear skin on one side only until crispy on medium low heat in oil.
- Baste in oil right before serving to finish. Fish should only cook for 4-5 minutes.
- Season garnishes with olive oil, champagne vinegar, and salt.
- Pour broth over snapper in shallow bowl, and top with garnishes.