Snapper Sashimi With Seaweed And Fennel Food

SNAPPER WITH FENNEL, ONION AND TOMATO

Steps:

• Preheat the oven to 400 degrees F.
• Pat the fish dry and sprinkle with salt and pepper. In a large oven-safe saute pan, heat the olive oil over medium heat and cook the onions and fennel until tender and golden, 8 to 10 minutes. Add the tomatoes and herbes de Provence and cook until the tomatoes begin to soften, another 5 minutes. Increase the heat to high and deglaze the pan with the wine, chicken stock and lemon juice and let bubble for 1 minute.
• Nestle the fish fillets into the pan, sprinkle with salt and pepper and top each with a pat of butter. Place into the oven and cook until the fish is cooked through, 8 to 10 minutes.
• Broil just until a bit crusty, about 1 more minute. Squeeze lemon juice on the fish and serve.

FENNEL SNAPPER IN PARCHMENT

Steps:

• Preheat the oven to 450 degrees F. Cut four large pieces of parchment paper into 14-inch hearts by folding the paper in half and cutting half of a heart shape (like you would to make a paper valentine). Set aside.
• In a medium bowl, toss together the fennel, kale, 2 tablespoons of the oil and 1 teaspoon of the salt. Open the hearts so the tip is facing toward you. Place two slices of orange on the right side of each heart, close to the center. Divide the vegetable mixture on top of each set of orange slices.
• Place a piece of fish on top of each mound and season each fillet with 1/8 teaspoon of the remaining salt and 1/8 teaspoon fennel pollen. Drizzle each piece of fish with 1/2 tablespoon of the remaining oil. Top each fillet with one of the remaining orange slices. Close the heart so it is now just a half of a heart and rotate it so the mound is facing you and the tip is away from you. Begin to make small folds, each one overlapping the last, around the edge of the package to seal the edges. When you get to the tip, fold the point under the packet. Place the packets on a baking sheet and cook until the packet is slightly brown and puffed, 12 to 15 minutes. Using scissors or a small pairing knife, cut open the top of the each packet carefully, as the escaping steam will be hot. Serve in the parchment packets for easy clean up.

SASHIMI OF SNAPPER WITH SEA URCHIN AND TRUFFLES

Steps:

• Bone snapper and slice the fish fillets into thin sashimi slices and arrange flat on a plate. Puree sea urchin with a hand blender or a small bar blender.
• With a tablespoon, pour the following liquids around and over the sashimi; ginger juice, soy sauce, yuzu juice, lemon juice, truffle oil, sea urchin, and spicy sesame oil. Garnish with fresh truffles, Japanese herbs, and droplets of scallion oil.
• Quickly blanch green onions in hot water and shock immediately in ice water. Squeeze out the water from the green onion and place in blender with the olive oil. Add the ginger juice, season with salt, and blend. Strain through a fine sieve.

RED SNAPPER WITH FENNEL & MUSHROOMS

Steps:

• Rinse the fish well.
• Cut 3 or 4 gashes on each side of the fish, from top to bottom Salt the gashes and the cavity.
• Heat oven to 450 degrees F.
• Push half the garlic slivers into the gashes.
• Rub the fish with a little olive oil and pour the rest on the bottom of a baking pan.
• Spread the lemon slices on the bottom of the pan, top the lemon slices with 1/2 of the sliced fennel.
• Place the fish on the fennel, spread the tomatoes, mushrooms, wine or stock over and around the fish.
• Add salt& pepper and the remaining fennel.
• Cover with aluminium foil and back for 20-30 minutes.
• Uncover and sprinkle the chopped feathery tops over the fish, continue baking until done apprx 5-10 minutes.
• To serve scoop the flesh from the fish with a spoon and top with the veggies and sauce.

SNAPPER SASHIMI WITH SEAWEED AND FENNEL

Steps:

• Soak wakame in 1 Tbsp. cold water in a small bowl to rehydrate, 5–8 minutes; drain. Combine lime juice, oil, horseradish, soy sauce, sesame seeds, and sugar in a medium bowl; season with kosher salt. Add fennel, radishes, and seaweed to dressing; toss to combine. 
 Arrange snapper on a platter. Spoon dressing and vegetables over and top with chervil and fennel pollen, if using; season with sea salt. Serve with lime wedges for squeezing over.