Red Snapper with Leek Oil
Leek Oil: In a medium saucepan, bring 4 cups of water to a boil. Blanch the leek in the boiling water for 30 seconds to 1 minute. When leek is bright green, remove it from the water, and quickly cool in an ice bath of cold water.
In a blender add ½ cup of Olive Oil, a pinch of Kaffir Lime Powder, and the blanched leek. Blend for 1-2 minutes until the contents are liquefied. For best results make this ahead of time and allow the mixture to rest in the refrigerator overnight. If making the look oil on the same day go ahead and pour the blended mixture through a cheesecloth or a fine strainer for immediate use. This fragrant and colorful oil will last in the refrigerator for weeks.
For added flavor and garnish, slice the rest of the leek (the white part) and fry in ¼” of Olive Oil.
Mashed Potatoes: Boil the potato with the skin on until fork tender. Remove the skin while hot using dish cloths. Immediately run the potato through a potato ricer for best results. In a medium saucepan over low heat, warm up the heavy cream and add the shredded potato. Add butter, French Chardonnay Oak Smoked Fumee de Sel, and Ground White Pepper.
Red Snapper: Prepare the fish by scoring the skin side taking care not to slice through the fish. Season both sides with French Chardonnay Oak Smoked Fumee de Sel and Ground White Pepper, to taste. Preheat a sauté pan on medium high until the pan smokes slightly. Add the 1 teaspoon Olive Oil and place the fish into the pan skin side down. Hold the fish down with a spatula for 30 seconds to prevent it from curling. Lower the heat to medium and cook until fish is ¾ of the way done. Carefully turn the fish over to finish cooking it through.
Assemble using the picture as a guide and enjoy with a lovely glass of Chardonnay!
- 2 Red Snapper fillets, skin on
- Pinch of Kaffir Lime Powder
- French Chardonnay Oak Smoked Fumee de Sel, to taste
- Ground White Pepper, to taste
- 1 leek, green portion only
- 1 large Yukon gold potato
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons heavy cream, room temperature
French Chardonnay Oak Smoked Fumee de Sel is unlike any smoked sea salt available in the market. It starts of as Fleur de Sel which is cold smoked with chardonnay oak chips from discarded five to seven year old French oak wine barrels.
This unique smoked salt is hand-made from start to finish. The crystals are smoked to a light toasty brown and have a deep smoke flavor without being bitter. The moist Fleur de Sel crystals readily absorb the natural smoked flavors of the oak and chardonnay.
|Prep Time||5 Minutes|
|Cook Time||20 Minutes|
|Total Time||25 Minutes|
|Credits||Chef Cindy Taffel & Photographer Robyn Handler|