Johnny Bridge, a Vancouver-renowed Cuisinier (and personal friend of mine), was kind enough to provide us at Cardinal Blog with some very elegant and extraordinarily divine Winter recipes. Johnny is the Co-Owner and Chef de Partie of Cocktail and Canapé Kitchen. He puts the “party” back in Chef de Partie! Here is the second of four seductive dishes, Fresh Fall Snapper. This dish is extremely gratifying during those cold Winter nights.
Fresh Fall Snapper: serves 2
9 oz snapper filet, skin on or skin off, cut in 2
1 tablespoon flour
1 small celery root
2 small fennel bulbs
4 cherry tomatoes, halved
2 chives, chopped small
½ sheet nori seaweed, julienned
1 teaspoon flax oil
1 teaspoon dijon mustard
½ lime, juiced
1 teaspoon chopped shiso leaf
1 teaspoon grated daikon
½ teaspoon red chilli paste
Directions: Fennel Celery Root Salad
Remove any dirty outer layers of fennel, and rinse.
Slice fennel bulb in half, from root to tip, and remove core.
With a shrap knife, slice fennel as thin as possible and place in acidulated water (1/2 cup lemon juice for every 2 cups of water)
Peel celery root, and pass through a grater to get short linguini-sized pieces.
Whisk flax oil, Dijon, and shiso together to dress salad.
The Main Event: Snapper
Grate daikon very fine and mix chilli paste.
Heat pan with oil to coat bottom.
Season snapper with salt & pepper or shichimi togarashi, and lightly dust with flour.
Sear fish skin-side down first, or opposite if you do not like the skin and have removed it.
Mix celery root noodles, fennel slices, tomatoes, and nori seaweed together. Dress and create a pile of salad for fish to perch on top.
Flip snapper to complete cooking. This will be apparent when fish is golden and flakey, with brown flesh and crispy skin.
Place snapper on salad and garnish with daikon chilli paste dollop in the middle of fillet.
Cuisinier: Johnny Bridge.
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