Thai Snapper with Potato Squash & Reggiano Parmesan “Risotto” with Roasted Red Bell Pepper Coulis & Chive Oil
Red Pepper Coulis
Potato Squash & Reggiano Parmesan “Risotto”
For the Red Pepper Coulis
Begin by rubbing extra virgin olive oil on bell pepper then roast the bell pepper on a high flame, rotating bell pepper as it roasts, then place in a plastic bag, close then let cool for approximately 3 minutes then peel. Remove seeds and stem, place in a blender then add 1 oz. of yellow onion, champagne vinegar, agave syrup, fresh oregano and thyme, extra virgin olive oil, and then blend at a high speed for approx 2 minutes, then season with kosher salt and fresh ground pepper to taste and set aside until served.
For the Chive Oil
In a blender, add fresh chives, 1 oz. extra virgin olive oil and a pinch of kosher salt, then blend at a high speed for approximately 3 minutes. Strain and set aside in a squeeze bottle.
For the Risotto
In a medium saucepan, start by sautéing the potato in 1 oz. of organic extra virgin olive oil until translucent (approx 2 minutes). Then add the 2 oz. of fresh chanterelle mushrooms and shallots, cook for approximately 1 minute, add the 2 oz. of heavy cream and chicken stock, let it cook for approx 3 minutes until al dente. Then add the 2 oz. of grated parmesan cheese, zucchini and yellow squash, cook for approximately 1 more minute, then season with salt and & fresh ground white pepper to taste – set aside.
For the Thai Snapper
In a sauté pan on medium heat add 2 oz. extra virgin olive oil, then wait until hot. Add the Thai Snapper skin down for approximately 4 minutes or until golden brown, flip over then cook for approximately 2 more minutes depending on thickness of fish. Then serve with squash & potato “risotto,” red pepper coulis, chive oil and a side of your favorite vegetables.
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