October 08, 2016
By Harold Dieterle
Print Recipe
Squash Puree
Ingredients:
- 1 butternut squash, peeled, seeded and sliced
- 1/4 cup brown sugar
- 1 tablespoon Szechuan peppercorn
- 3 tablespoons blended oil
- Salt and pepper, to taste
- 2 cloves garlic, sliced
- 1 shallot, sliced
- 1/4 cup butter
- 1 cup chicken stock
- 1 tablespoon rice vinegar
Directions:
Preheat oven to 375 degrees. In a bowl, toss together the squash, brown sugar, peppercorns, 2 tablespoons of oil and season. Place on a sheet tray and bake for 30 minutes or until soft. In a sauce pan, add the remaining oil to medium heat and sweat the shallots and garlic. Next, transfer the squash to the pan. Cover with chicken stock and season. Simmer for 15 minutes. Place in a blender, mount in the butter, check seasoning and pass through a chinois.
Steaming Liquid
Ingredients:
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- 1 gallon water
- 2 limes
- 1 onion, sliced
- 1 ginger, sliced
- 1 lemongrass, sliced
- Salt and pepper, to taste
- 2 cups white wine
Directions:
Heat all ingredients together in a steamer, check seasoning, and simmer for 15 minutes prior to steaming fish.
Brussels Sprouts & Chanterelles
Ingredients:
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- 1 quart Brussels sprout leaves
- 1 cup chanterelles, cut into bite size pieces
- 1 shallots, sliced
- 1 tablespoon chives, minced
- 1 tablespoon parsley, chiffonade
- 2 tablespoons blended oil
- 2 tablespoons butter
- Salt and pepper, to taste
Directions:
In a sauté pan on high heat, add the oil. Once hot, add the butter. Once the butter begins to brown, add the Brussels sprout leaves and chanterelles. Once golden brown, add the sliced shallots. Season and cook for another 2 minutes. Finish with parsley and chives.
Veal-Ginger jus
Ingredients:
- 1 quart veal stock
- 1/4 cup ginger juice
- 2 tablespoons butter
- 1 tablespoon chives, minced
- Salt and pepper, to taste
Directions:
In a small sauce pan, reduce the veal stock down to about 1 cup, season, and remove from heat and whisk in the butter and ginger juice. Finish with chives and serve.
To Assemble:
- 4 (6-ounce) red snapper fillets
- 1 cup veal-ginger jus
- 2 cup Brussels/mushroom
- 1 cup squash puree
- Salt and pepper, to taste
- 1 tablespoon extra-virgin olive oil
Directions:
Season both sides of the snapper, drizzle the flesh side of the fish with extra-virgin olive oil. Steam the fish skin side up, about 5 minutes.
To plate, spread the squash puree down first. Next lay the fish down on top of the puree. Spoon the Brussels on top of half the fish lengthwise. Spoon the sauce around the plate and serve.
