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Steamed Snapper with Morels, Rock Shrimp, Tat Soi, and Spring Pea Sauce

Chef Harold Dieterle
Servings:
Serves four Servings
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Ingredients

  • 4 ounce (6-ounce) red snapper filets
    Seasoned water:
    • 4 ounce (6-ounce) red snapper filets
    • 1 stalk to 2 stalks lemon grass, smashed
    • 1 clove garlic, smashed
    • 1 clove 1-inch piece ginger, smashed
    • 2 cup white wine
    • 4 cup limes, juiced
    • 1 gallon lon water
    Vegetables and shrimp:
    • 4 ounce (6-ounce) red snapper filets
    • 1 stalk to 2 stalks lemon grass, smashed
    • 1 clove garlic, smashed
    • 1 clove 1-inch piece ginger, smashed
    • 2 cup white wine
    • 4 cup limes, juiced
    • 1 gallon lon water
    • 4 ounce morels
    • 1 ounce to 2 shallots, minced
    • 4 ounce rock shrimp
    • 4 ounce tat soi or baby spinach
    • 2 tablespoon butter
    • 1 tablespoon lemon, juiced
    • 2 teaspoon to 4 teaspoons chives, snipped
    • 1 tablespoon extra virgin olive oil
    Pea puree:
    • 4 ounce (6-ounce) red snapper filets
    • 1 stalk to 2 stalks lemon grass, smashed
    • 1 clove garlic, smashed
    • 1 clove 1-inch piece ginger, smashed
    • 2 cup white wine
    • 4 cup limes, juiced
    • 1 gallon lon water
    • 4 ounce morels
    • 1 ounce to 2 shallots, minced
    • 4 ounce rock shrimp
    • 4 ounce tat soi or baby spinach
    • 2 tablespoon butter
    • 1 tablespoon lemon, juiced
    • 2 teaspoon to 4 teaspoons chives, snipped
    • 1 tablespoon extra virgin olive oil
    • 4 ounce english peas, shelled
    • 1 ounce shallots, sliced
    • 1 clove garlic, sliced
    • 1 cup vegetable stock
    • 1 tablespoon butter
    • 2 ounce spinach
    • 1 teaspoon tarragon
    • 1 tablespoon salt and pepper
    • 4 tablespoon micro greens

    Preparation

    Baking Directions:

    Seasoned water:Place lemon grass, ginger, garlic, lime juice, and water in a steamer and bring to a boil.

    Season heavily and let it simmer for 30 minutes.

    Pea puree:In a sauce pan, sweat the garlic, shallots and peas in oil.

    Deglaze with the vegetable stock and season.

    Simmer for 8 minutes.

    In another sauté pan, melt the butter and sauté the spinach and tarragon, and season.

    Place the pea stew and spinach in the blender.

    Blend until smooth, strain.

    Red snapper:Place the scored pieces of fish in the steamer (of seasoned water), steam for 5 minutes.

    Vegetables and shrimp:In a sauté pan, heat the oil to medium-high heat.

    Place the rock shrimp, shallots, and morels in the pan.

    Sauté for 3 minutes.

    Add the butter, tat soi, lemon juice, and chives to the shrimp mixture.

    Season to taste.

    Serving Directions:

    Lay a base of the pea sauce, arrange your vegetables and shrimp over the sauce, and then place the snapper on top.

    Garnish with micro greens.

    Recipe Tags

    AmericanEasy
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