Red Snapper with Leeks, Little Gem Lettuce, Tarragon, Uni & Shellfish Nage

Red Snapper with Leeks, Little Gem Lettuce, Tarragon, Uni & Shellfish Nage - Recipe Finder

Red Snapper with Leeks, Little Gem Lettuce, Tarragon, Uni & Shellfish Nage

red-snapper-with-leeks-little-gem-lettuce-tarragon-uni-amp-shellfish-nage

Info

Course:
Main Course
Total Time:
Half Day
Skill Level:
Challenging
Cost:
Splurge

Top Chef Season 10, Episode 17, Finale

Ingredients

Red snapper portions with skin on
Salt
Grapeseed oil for searing

Shellfish Nage:

2 pounds lobster bodies
1 pound shrimp shells and heads

Vegetable Sauce:

1 while onion cut in quarters
1 carrots peeled and large diced
2 stalks celery-peeled and large diced
4 springs lemon thyme
2 stalks lemongrass-bruised
2 medium tomatoes cut in quarters
3 tablespoons tomato paste
1/4 cup white wine
Water to cover
Oil for searing

Leeks:

2 leeks , white and light green part only, cut into quarters lengthwise, washed and dried
3 tablespoons olive oil
2 tablespoons sherry vinegar
1 teaspoon sugar
3 lemon slices
3 springs lemon thyme
Salt and pepper to taste
Water, as needed

Garnish:

Santa Barbara uni
Wilted little gem lettuce
Micro celery

Directions

To Make the Fish:

Sear red snapper.

To Make the Nage:

Roast in 400 oven until golden brown

To Make the Vegetable Sauce:

1.) Begin to caramelize onion, carrot, and celery in a rondo in grape seed oil.

2.) Once vegetables begin to develop color, add lemon grass, thyme, tomato, and tomato paste. Cook until it looks sticky. Deglaze with white wine. Cook until au sec.

3.) Add water, just enough to cover. Simmer on high for 1.5 hours.

4.) Strain. And reduce liquid until nape.

5.) Mount in butter and roughly half the volume of the reduced nage.

6.) Finish with yuzu juice and salt to taste

To Make the Leeks:

1.) Place leeks in one layer in a roasting pan and drizzle with three tablespoons olive oil and sherry vinegar. Add sugar, lemon slices, and lemon thyme.

2.) Add water until it reaches a quarter way up the leeks and add salt and pepper to taste.

3.) Cover with foil and place in 300-degree oven. Cook for about 1.5 hours until soft.