Oil Poached Red Snapper With Sautéed Vegetables

 

I have been working on a menu for a couple of weeks now that includes an amuse bouche, appetizer, fish course, meat course, pre-dessert palate cleanser and a dessert.

Every day something new came to my mind. I called them inspirations.

This was one of them. It is an Amuse Bouche or starter.

I like that certain flavor that red snapper provides and to that you add the sautéed vegetables and the oven dried tomatoes. Ah Love it! Love it! Love it!.

 

You can do the Oven Dried Tomatoes in advance.

 

You will need one fillet or red snapper, skin off.

 

I cut the snapper into 1′ x 1′ pieces at around 30 to 40g each. Out of one fillet you can easily get 10 to 14 pieces depending on the weight and size.

 

Fill a sauté pan with enough oil to just cover the red snapper. Add 4 thyme springs. Set aside.

 

Cut the cucumber, red pepper and shallots into small dices.

 

Heat the oil to about 160° to 170° F. Once the oil has reached that temperature, turn off the heat. Submerge the red snapper pieces to poach for 7 minutes. If the temperature of the oil goes down, turn on the heat on low and let it come to 160° to 170° F again then turn off heat.

 

While the fish is getting poached, heat a fry pan over low heat and add 1 tablespoon of unsalted butter.

 

Add the shallots and sweat them without achieving any color until they become translucent.

 

Add the red pepper and the additional tablespoon of butter. Cook for 40 seconds. We want the red peppers to achieve some flavors but still have a crunchy bite to it.

 

Add the cucumber, season with salt and freshly ground white pepper. Mix Well.

 

Once the fish is fully poached, place them on a rack to drain some of the oil. Season the fish with salt and freshly ground white pepper.

Arrange one piece of red snapper on top of one tablespoon of the mixture. Garnish with the oven dried tomatoes.

Bon Appétit!