Steamed Red Snapper, Purple Artichoke and Dungeness Crab Salad with Brown Butter Nage
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Credit: Todd Kelly, 2011 U.S.A.’s Chef of the Year™, executive chef/director of food and beverage, Hilton Cincinnati Netherland Plaza, Cincinnati
The National Culinary Review, September 2011
4 (3-4 oz.) portions skin-on red snapper
1 cup thyme
4 lemons, divided
3 quarts water
4 shallots, divided
2 bay leaves, divided
4 garlic cloves
1 T. peppercorns
2 cups white wine
8 purple baby artichokes
1 quart + ¼ cup chicken stock, divided
¼ cup + ¼ T. extra virgin olive oil, divided
1 T. salt
1 T. ground black pepper
½ lb. butter
3 oz. lemon juice
1 egg yolk
Salt and pepper
2 T. lemon juice
5 oz. Dungeness crab
1 cup frisée
3 T. chopped chives
1 T. parsley-infused oil (recipe follows)
1 quart picked parsley
1 cup grapeseed oil
1. Place skin-on snapper on bed of thyme and 2 sliced lemons in prepared steamer.
2. Add water, 3 shallots, 1 bay leaf, garlic cloves, peppercorns and 1 lemon to base of steamer.
3. Reduce white wine by ½ in medium saucepot. Peel outer layers of artichokes; trim stem. Add 1 shallot, 1 lemon, 1 bay leaf, 1 quart chicken stock, ¼ cup extra virgin olive oil, salt and pepper and cleaned artichokes to pot; simmer, covered with parchment paper, until artichokes are tender. Reserve.
4. Brown butter over medium heat. Cool slightly. Add ¼ cup chicken stock, lemon juice and egg yolk to blender; drizzle in butter with motor running. Season with salt and pepper.
5. Combine ¼ T. extra virgin olive oil and lemon juice.
6. At service: In sauté pan, place artichokes that have been cut in half, crab and ½ the lemon vinaigrette; cook until warmed through. Place crab/artichoke in mixing bowl with frisée and chopped chives; season with salt, pepper and remaining lemon vinaigrette. In steamer, steam snapper until cooked through. Finish with sea salt.
Per serving: Place pool of brown butter nage in center of plate. Place crab/artichoke salad in center. Top with steamed snapper; garnish with parsley oil.
Method: Blanch parsley in boiling salted water for 30 seconds. Shock in ice bath. Drain parsley; squeeze out excess water. Blend parsley with oil to consistency of wet sand. Strain through coffee filter.
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