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Popcorn Snapper and Mustard Green Spaghetti with Yard Bird Egg Carbonara and Oyster Romano

Fresh spaghetti and fresh seafood come together in this savory, delicious match-up.

Cooking/Prep Time: 45 minutes
Serves 4

Oysters, Fish, Entree

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Ingredients

  • Popcorn Snapper
  • 3 oz. corn oil
  • 4 4-oz. scale-on snapper fillets, cleaned
  • Blend of sugar, salt, white pepper, granulated garlic and granulated onion
  • Mustard Green Pasta
  • 4 oz. semolina flour
  • 4 oz. durum flour
  • 6 oz. dehydrated mustard green, finely ground
  • 3 egg yolks
  • 3 whole eggs
  • 1 tsp. salt
  • Carbonara in ISI
  • 2 oz. rendered guanciale fat
  • 3 oz. onion
  • 3/4 oz. garlic
  • 12 egg yolks
  • 3 oz. pecorino Romano
  • Salt and black pepper
  • Pickled Okra Caviar
  • Seeds from 8 large red okra
  • 4 oz. apple cider vinegar
  • 4 oz. Steen’s cane vinegar
  • 1/4 cup sugar
  • 1/4 cup salt
  • 1/2 oz. coriander
  • 1/2 oz. white peppercorn
  • 1 bay leaf
  • Pasta Romana
  • 8 oz. mustard green pasta
  • Salt for boiling water
  • 12 gulf oysters, shucked with liquor reserved
  • 1 oz. red chili flakes
  • 2 oz. garlic, processed
  • Reserved water from boiling pasta
  • 2 oz. olive oil
  • 3 oz. pecorino Romano

Directions

Popcorn Snapper

1.) Heat oil in cast iron pan until smoking. Heavily season fish with spice mixture, add fish to the pan scale-side down and cook until scales pop, about 2 – 3 minutes. Flip the fish and cook until cooked through.  

Mustard Green Pasta

1.) Combine dry ingredients in mixing bowl and make a well in the center. Slowly add eggs to the well one at a time and knead by hand until eggs are fully incorporated. Wrap dough in plastic and place in cool area for 30 minutes. Roll out the dough and, using a chitarra, cut the dough into spaghetti.

Carbonara in ISI

1.) Heat fat in pan, add garlic and cook until tender. Add onions and cook until transparent, then remove from heat and allow to cool to room temperature.

2.) In a bowl, whip egg yolks and then add the cooled onion and garlic mixture, salt, pepper and pecorino. Strain through a hand strainer into an ISI, load with cartridges and refrigerate.

Pickled Okra Caviar

1.) Add okra seeds to a lidded jar. In a saucepan, heat the peppercorns and coriander until fragrant. Add the bay leaf and vinegars and bring to a boil. Stir in sugar and salt. Remove from heat, cool and pour the liquid and seasoning over the seeds. Allow to sit for two weeks.        

Pasta Romano

1.) Boil pasta in salted water until al dente, about two minutes. Drain, reserving some of the pasta water. Heat olive oil in a large skillet and add garlic, cooking until just fragrant. 

2.) Add chili flakes, oysters and their liquor and cook until oysters blossom. Lower heat and add cooked pasta and pecorino Romano, tossing to combine. Add pasta water a bit at a time to create a sauce. 

*To serve, plate the pasta with pickled okra seeds and snapper, spooning the carbonara on top.