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 dessert.

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

This was one of them. It is an amuse bouche or starter.

I like that certain flavor 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 Cherry Tomatoes With Garlic and Thyme in advance.

 

You will need one fillet of 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 sprigs. Set aside.

 

Cut the cucumber, red pepper and shallots into macédoine {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 sauté pan over low heat and add one tablespoon of unsalted butter.

 

Sweat the shallot 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, freshly ground white pepper to taste and 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 to taste.

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

Bon Appétit!

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