Roasted red snapper, corn puree, fresh corn, rock shrimp, and lobster butter recipe

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  • Yield: 4 Servings

Ingredients

For Corn Puree
  • 1 tablespoon butter
  • 2 cups fresh corn kernels, about 3 cobs
  • ½ teaspoon salt, or to taste
  • 2 cups heavy cream
For Lobster Butter
  • ½ cup dry white wine
  • ½ pound butter, chilled and cut into small blocks
  • 1 tablespoon lobster roe
For Snapper and Shrimp
  • 2 tablespoons canola oil
  • 5 pounds red snapper
  • Salt, to taste
  • 1 tablespoon butter
  • 2 tablespoons fresh corn
  • 8 pieces rock shrimp (or any kind of desired shrimp)
  • 1 cup Corn Purée
  • 8 cherry tomatoes, cut in half
  • Pinch of chopped parsley
How to Make It
    For Corn Puree
  1. In a medium saucepan over medium heat, melt butter and add fresh corn kernels. Roast the corn for about 2 minutes; then add some salt. Add the heavy cream and reduce to low heat. Let it simmer uncovered for about 30 minutes. When it’s done cooking, blend it in a blender and pass it through a chinois. Set aside to cool.
  2. For Lobster Butter
  3. In a saucepan, reduce white wine until almost dry, about 5 to 8 minutes. When it has reduced, add cold butter slowly until it emulsifies. Add the lobster roe and whisk until mixture is smooth. Pass it through a chinois and set aside.
  4. For Snapper and Shrimp
  5. In a medium-size pan over medium heat, add canola oil; wait for about 2 minutes or until the pan is hot enough. (Note: You don’t want the pan to be extremely hot because it will burn the sides of the fish if you start with a super hot pan.) Season both sides of the fish with salt and place in pan to sauté about 5 minutes. (Note: Do not cover the fish while sautéing; it will build moisture and you won’t get the perfectly brown seared crispy side of it.) While the fish is cooking, place another medium-size pot over medium heat. Melt butter, wait for about 2 minutes, and then add the corn and rock shrimp and sauté for about 3 minutes. Remove from heat. Add Corn Purée and cherry tomato (make sure to remove it from the heat so what you’re really doing is folding the tomato into the corn mixture). Add salt and pepper to taste and pinch of parsley to finish.
  6. To Complete
  7. Place the corn/shrimp mixture on the bottom of the plate and the fish on top. Drizzle the Lobster Butter on top of the fish and around the plate. Use arugula leaves and fresh cherry tomatoes to garnish. Serve immediately.
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