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Pan Roasted Genuine Red Snapper Peeky-toe Crab Succotash, Fingerling Potatoes & Summer Truffle Broth
Restaurant: Upstream Restaurant
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 Aris' Pairing For This Dish: 2004 Vigna La Rosa - 'La Palma' Sauvignon Blanc |
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Ingredients
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Yield: 4 entrée portions |
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4 6oz Red Snapper fillets
1 cup butter beans, shelled and blanched
1 cup corn, shucked
½ cup shallots, julienned
1 cup fingerling potatoes, diced and roasted
1 cup farmers market tomatoes, concasse
1 sprig thyme
4 oz rock crab, (blue crab could be substituted)
2 cups truffle broth (make first - recipe below)
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Preparation
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Sear Snapper over medium heat (about 4 minutes on each side).
While fish is cooking, sauté shallots, butter beans, corn, fingerling potatoes, thyme and tomatoes.
Season to taste.
Add crabmeat.
Ladle 4 oz of sauce in bowl, place succotash in center of bowl.
Place seared grouper on top of succotash.
Garnish with fresh thyme.
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Truffle Broth |
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1 cup sliced shallots
2 sprigs fresh thyme
½ cup white wine
2 cups mushroom stock
1-cup heavy cream
4 oz black truffle butter
dash lemon juice
Salt and pepper to taste
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Sweat shallots and thyme together until translucent.
Add white wine reduce until all liquid is absorbed.
Add mushroom stock and heavy cream reduce by half.
Whisk in truffle butter, lemon juice, salt and pepper.
Hold in warm place until ready to use.
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