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| Seared Red Snapper with Sweet English Peas, Baby French Carrots and Spring Garlic |
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Seared Red Snapper with Sweet English Peas, Baby French Carrots and Spring Garlic
Download Recipe
Yield: 10 servings |
Ingredients
Red Snapper
Grape Seed Oil
Spring Cloves Garlic (peeled)
Olive Oil
Chicken Stock
Thyme
Bay Leaves
Baby French Carrots
English Sweet Peas
(cleaned)
Thyme Leaves
Butter
Peju Sauvignon Blanc
Salt & Pepper |
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Amount
ten 4 oz. portions
2 oz.
20 each
1 oz.
2 pints
1 bunch
2 each
10 each
1 lb.
1 cup.
3 tbsp.
550 ml |
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| 1. |
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In a small stock pot, sauté garlic in oil, add Peju 2005 Sauvignon Blanc and cook for 2-3 minutes on high heat. |
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| 2. |
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Add chicken stock, thyme and bay leafs then reduced by half. |
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| 3. |
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Strain and save for later. |
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| 4. |
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Season and sear red snapper in grape seed oil, finish in oven. |
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| 5. |
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In a large sauté pan on high heat add butter, carrots and sauté. |
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| 6. |
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Add garlic stock and reduce till almost dry. |
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| 7. |
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Add blanched English peas and season with salt and pepper, and thyme leafs. |
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| 8. |
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Place two large spoons full of peas and carrots in a large bowl then place red snapper on top. |
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