Recipe courtesy of Andy Niedenthal

Crispy Seared Snapper over Pickled Onions with Tomato-Bacon Fondue, Yellow Tomato Coulis and Malanga Tumbleweed

Name: Crispy Seared Snapper over Pickled Onions with Tomato-Bacon Fondue, Yellow Tomato Coulis and Malanga Tumbleweed
Yield: 4 servings
Cuisine: american
Ingredients: 1 red onion; 1 cup white vinegar; 1 cup water; 3 tablespoons salt; 4 cloves garlic; 1 tablespoon mustard seeds; 1 bay leaf; 1/4 pound bacon, julienned; 1 pint cherry tomatoes; 2 cloves garlic; 2 ounces rendered bacon fat; Salt and pepper; 4 ounces goat cheese; 1 yellow tomato; 1 tablespoon olive oil; Salt and pepper; 1 lemon, juiced; 1 malanga; 1/4 pound fresh basil; 1/4 cup olive oil; 4 (4 to 6 ounce) snapper fillets, any kind, red, yellowtail; Flour, to dredge

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Level: Intermediate

Yield: 4 servings

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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.

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