Seared Red Snapper, Vanilla Scented
Parsnip Puree, Ginger Vegetable Hash,
Smoked Pea Butter
- 4oz Snapper filet
Created by: Executive Chef Anthony Mesa & Sous Chef Jose Ruiz
Red Snapper and Parsnip Puree Preparation
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2 sprigs Thyme
- 1 ½ pounds Parsnip, peeled -
1 teaspoon Cracked White Pepper
- 1 pint Heavy Cream
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2 teaspoons Kosher Salt
- 2 Bay Leaves
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2 tablespoons Grape seed oil
- 1 whole Vanilla Bean,
sliced open
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2 tablespoons Unsalted butter
Bring together the heavy cream, vanilla bean, bay leaves, 1 sprig thyme, and parsnips to a boil in a medium sauce pot. Once at a boil, simmer about 10 minutes until
parsnips are tender.
Remove the bay leaves, vanilla bean and thyme and discard. Strain the parsnips through a china cap or colander and reserve the cream broth.
In a blender combine the parsnips with 1 cup of cream broth and blend on medium for 1 minute and increase speed to high for 3 minutes. The consistency should
be smooth and silky, adjust if necessary by adding more broth. Season to taste with salt and white pepper. Reserve the puree to the side, cover and keep warm.
Rinse snapper under cold water and pat dry with a paper towel. Season with salt and white pepper on both sides.
Created By: Chef Ocean Orssten
Add the oil to a small sauté pan and put over high heat for 2 ½ - 3 minutes until oil is hot enough.
Place skin side down and sauté at high heat for 2 minutes.
Gently using a fish spatula flip the snapper and continue to cook at high heat. At this point add your butter and sprig of thyme and baste with a spoon for the
remainder of the cooking approximately 2 minutes or until done. Remove from pan and compose your dish.