Recipe courtesy of Andy Niedenthal
Crispy Seared Snapper over Pickled Onions with Tomato-Bacon Fondue, Yellow Tomato Coulis and Malanga Tumbleweed
- Level: Intermediate
- Yield: 4 servings
Ingredients
Pickled Onions:
1 red onion
1 cup white vinegar
1 cup water
3 tablespoons salt
4 cloves garlic
1 tablespoon mustard seeds
1 bay leaf
Tomato Bacon Fondue:
1/4 pound bacon, julienned
1 pint cherry tomatoes
2 cloves garlic
2 ounces rendered bacon fat
Salt and pepper
4 ounces goat cheese
Yellow Tomato Coulis:
1 yellow tomato
1 tablespoon olive oil
Salt and pepper
1 lemon, juiced
Malanga Tumbleweed:
1 malanga
Basil Oil:
1/4 pound fresh basil
1/4 cup olive oil
4 (4 to 6 ounce) snapper fillets, any kind, red, yellowtail
Flour, to dredge
Directions
- Onions: Thinly slice the onions, and place in a non-reactive dish. Combine the remaining ingredients and bring to a boil. Pour over onions and let stand for 24 hours.
- Fondue: Preheat the oven to 300 degrees F.
- Cook the bacon until crispy and fat is rendered. Reserve the bacon and the fat separately. Combine the tomatoes, garlic, 2 ounces of the reserved bacon fat. Roast until the tomatoes are almost dry. Place in the blender, add the goat cheese and puree. Strain through a fine chinois and reserve.
- Yellow Tomato Coulis: Quarter the yellow tomato. Coat with olive oil, salt, and pepper and roast for 20 minutes. Remove and puree in a food processor. Season with salt, pepper, and lemon juice. to taste. Reserve Malanga Tumbleweed: Peel malanga and cut into thin ribbons on a turning slicer. Preheat a deep fryer or a deep pot of oil to 350 degrees F. Fry the malanga until crisp and remove to a paper towel-lined plate. Reserve.
- Basil Oil: Blanch and shock the basil. Wring out in a clean, dry towel. Place in a blender with oil and puree for 1 minute. Let stand for 1 hour and strain. Reserve.
- Season the fish with salt and pepper and lightly dust with flour. Saute, skin side-down, in a very hot pan until skin is crispy. Turn the fish over and finish in the oven.
- Place pickled onions in the center of a plate. Rest 1 piece of fish across the onions, allowing them to peek out. Drizzle with the fondue, coulis, and basil oil. Sprinkle the bacon around the fish and top with fried malanga.
