1) Place skin-on snapper on bed of thyme
and 2 sliced lemons in prepared steamer.
2) Add water, 3 shallots, 1 bay leaf, garlic
cloves, peppercorns and 1 lemon to base of
steamer. 3) Reduce white wine by
½ in medium saucepot. Peel outer layers of
artichokes; trim stem. Add 1 shallot,
1 lemon, 1 bay leaf, 1 quart chicken stock,
¼ cup extra virgin olive oil, salt and pepper
and cleaned artichokes to pot; simmer,
covered with parchment paper, until
artichokes are tender. Reserve. 4) Brown
butter over medium heat. Cool slightly. Add
¼ cup chicken stock, lemon juice and egg
yolk to blender; drizzle in butter with motor
running. Season with salt and pepper.
5) Combine ¼ T. extra virgin olive oil and
lemon juice. 6) At service: In sauté pan,
place artichokes that have been cut in half,
crab and ½ the lemon vinaigrette; cook until
warmed through. Place crab/artichoke in
mixing bowl with frisée and chopped chives;
season with salt, pepper and remaining
lemon vinaigrette. In steamer, steam snapper
until cooked through. Finish with sea salt.
Per serving: Place pool of brown butter
nage in center of plate. Place crab/artichoke
salad in center. Top with steamed snapper;
garnish with parsley oil.
Red Snapper “En Papillote,” Madras
Curry Vinaigrette, Vidalia Onions,
Tzatziki and Tart Apple Salad
Yield: 4 servings
1 t. chopped garlic
1 t. olive oil
¼ cup micro Bulls Blood
2 T. extra virgin olive oil
Salt and pepper
The National Culinary Review | September 2011
1 quart picked parsley
1 cup grapeseed oil
Method: Blanch parsley in boiling salted
water for 30 seconds. Shock in ice bath.
Drain parsley; squeeze out excess water.
Blend parsley with oil to consistency of wet
sand. Strain through coffee filter.
8 (1 oz.) red snapper portions
1 Vidalia onion
2 T. butter
Salt and pepper
1 T. chopped thyme
8 brick dough, cut in 4-inch circles
6 oz. cider vinegar
4 oz. orange juice
2 oz. + 2 t. + 1 T. lemon juice, divided
1½ oz. honey
1 oz. garlic
1 oz. lemon grass
2 t. salt
2 t. pepper
18 oz. curry oil (recipe follows)
2 (2-inch) sections English cucumber
½ cup thick yogurt
1) Fillet fish; cut into 8 (1 oz.) portions.
Julienne onion; cook in butter. Season
with salt, pepper and chopped thyme.
Reserve cold. Season fish; place in
center of brick dough. Top with cooled
onions. Fold brick dough over fish to form
semicircle. Sear in clarified butter until
brick dough is crispy and fish is gently
cooked inside. 2) In medium saucepot,
reduce vinegar, orange juice, 2 oz. lemon
juice, honey, garlic, lemon grass, salt
and pepper to syrup. Strain through
china cap; cool. Put in blender; drizzle in
curry oil with motor running. 3) Julienne
cucumber on mandoline. Mix with yogurt,
garlic, olive oil and 2 t. lemon juice.
Season with salt and pepper. 4) Combine