INGREDIENTS:Fish:
6 oz filet of Hawaiian Blue Snapper (fairly square shape)
Escarole:
as needed, 1 serving escarole
as needed, crushed garlic
as needed, crushed red chili pepper flakes
¼ lemon, juice only
Beans:
½ to 3/4 cup cooked cannelloni beans
8 halved cherry tomatoes in several colors
1 Tbsp. chopped fresh parsley
Parmesan Broth (yields 1 quart):
2 carrots, rough chop
1 celery stalk, rough chop
½ onion, rough chop
1 Tbsp canola oil
1 cup white wine
1 quart chicken stock
½ lb. domestic Parmesan rinds
1 garlic clove, smashed
2 sprigs fresh thyme
Parmesan Tuile:
as needed, finely grated Parmesan cheese Pancetta Round:
1 thin slice pancetta DIRECTIONS:For Fish:
Salt and pepper both sides of filet. In a hot sauté pan, grill snapper in 1 Tbsp. canola oil until golden brown on one side. Flip filet to other side and put in 500°F preheated oven for 4-5 minutes until done.
For Escarole:
Saute 1 serving of escarole in garlic, red chili pepper flakes and lemon juice.
For Beans:
Simmer beans, tomato halves and parsley in ¼ cup Parmesan broth (recipe follows) until beans and tomatoes are just heated.
For Parmesan Broth:
Saute carrots, celery and onion in canola oil until vegetables sweat. Add white wine, and reduce until au sec. Add chicken stock, Parmesan rinds, garlic and thyme. Cook over a low simmer for ½ hour. Strain.
Parmesan Tuile:
Place grated Parmesan on a nonstick pan in a 1½”x6” rectangle and bake at 350°F until bubbly. When still warm, wrap around a rolling pin lengthwise to form a large circle. (Make sure ends of tuile are sealed.)
For Pancetta Round:
Cook in 350°F oven until crisp.
To assemble: In a large bowl, put escarole in a tight mound. Top with a square”piece of snapper. Surround escarole with white bean mixture. Top fish with a few beans, a few tomato halves, and fresh chopped parsley. Crown with a Parmesan tuile. Lean the pancetta round against the fish. SERVINGS:1 serving From: Chef John Sundstrom, Earth and Ocean Restaurant, Seattle PHOTO CREDIT:Photo Credit: DAIRY MANAGEMENT INC.
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