Courtesy of Galatoire's Bistro .
- 8, 4 oz. filets of Louisiana red snapper, skin on
- Grape seed oil, enough to cover pan
- Flour to dust the fish
- Salt and pepper
- 3 ears of corn
- 1 cup Louisiana crawfish tails
- 12 spring onion, peeled and cut in half
- 6 oz. smoked bacon lardon
- 3 sprigs of fresh thyme
- 1/2 tsp. chopped garlic
- 1 tsp. Creole seasoning
- Splash of sherry vinegar, to deglaze
- Salt and pepper, to taste
- 2 creole tomatoes, rough chopped
- 1 shallot, fine diced
- 2 Tbsp. tomato paste
- 3 garlic clove, smashed
- 1 cup champagne
- 1/4 cup heavy cream
- 2 bay leaves
- Pinch saffron, in juice of half squeezed lemon
- 5 pinches black peppercorn
- 1/4 lb. cold butter, cubed
- 1 Tbsp. butter, soft
Sautéed Red Snapper
1.) Heat skillet, add the oil to the pan. Season the fish with salt and pepper on both sides; dust with flour.
2.) Place fish skin side down into the skillet. With a metal spatula lightly press the fish to ensure even cooking.
3.) Cook for about 2 minutes, then flip the fish and cook for another minute.
4.) Remove fish from pan and place on a paper towel to rest.
Charred Corn, Bacon, Spring Onions, and Crawfish
1.) Clean corn of husk. Using a blowtorch or a grill, char the outside of the corn.
2.) With a sharp knife cut the kernels of the cob, set aside.
3.) In skillet begin to cook down the bacon until crispy. Remove bacon from skillet and add onions.
4.) Cook onions until they are tender and have a nice brown color. Add the charred corn, thyme sprigs, crawfish tails, and garlic.
5.) Cook for about 2 minutes to bring all the flavors together. Season with salt, pepper, and Creole seasoning.
6.) Deglaze with sherry vinegar, stir and take off heat. Adjust seasoning if needed.
Creole Tomato and Saffron Butter Sauce
1.) In a sauce pot, melt 1 tbsp. of butter, and the shallots, garlic, peppercorns, and bay leaves.
2.) Cook on low heat to sweat for 1 minute.
3.) Add the chopped tomatoes and champagne; let it simmer for about 2 minutes then add the tomato paste and saffron, lemon mix.
4.) Once it has cooked down by half and the cream and continue to reduce.
5.) Once the sauces has cooked down to au sec (almost dry) turn off heat and whisk in the cold butter a couple pieces at a time until all the butter has been incorporated.
6.) Strain the sauce through a chinois into a metal container. Place in a warm place until ready to use.
7.) Toss ingredients together.
1.) Spoon a small amount of the corn and crawfish mixture onto the middle of the plate and top with a piece of fish, skin side up.
2.) Spoon the sauce on the plate around the corn and crawfish mixture.
3.) Garnish the fish with the spicy micro greens and serve.