Local Red Snapper with Warm Cucumber-Sweet Potato Salad, White Wine Fish Foam, and Micro Tarragon Recipe

Local Red Snapper with Warm Cucumber-Sweet Potato Salad, White Wine Fish Foam, and Micro Tarragon Recipe
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

A simple fish preparation with Caribbean flavors from Chef Hermant Dadlani, Executive Chef at Rosewood Little Dix Bay, Virgin Gorda, British Virgin Islands. 

Chef Dadlani uses Caribbean sweet potato, as well as locally grown cucumbers, lime, and micro tarragon, when preparing this dish at the resort. — Allison Beck.

Ingredients

For the vinaigrette:

  • 2 milliliters (approx. 1/5 teaspoon) white vinegar
  • 1 gram brown sugar
  • 2 grams Dijon mustard
  • 2 grams fresh ginger
  • 6 milliliters (approx. 1 1/5 teaspoons) extra virgin olive oil
  • Salt and pepper, to taste

For the salad:

  • 1 sweet potato, peeled and cubed into ½-inch pieces
  • 1 cucumber, peeled and cubed into ½-inch pieces
  • Salt and pepper, to taste

For the foam:

  • 1 teaspoon vegetable oil
  • 1 teaspoon minced shallot
  • 1 teaspoon sweet white wine
  • 1 tablespoon fish stock
  • 1 teaspoon milk
  • Salt and pepper, to taste
  • 1 gram soy lecithin
  • A few sprigs micro tarragon, for garnish

For the fish:

  • ½ lime
  • Hot sauce, to taste
  • 7 ounce red snapper filet, skin on
  • Olive oil, for cooking

Directions

For the vinaigrette:

Combine all the ingredients except the oil, salt, and pepper in a blender. With the blender on low, combine and then slowly add the oil in a steady stream to create a homogenous mixture. Season to taste. Chill the dressing in the refrigerator until ready to use.

For the salad:

Bring a large saucepan of water to a boil. Add the potato cubes and blanch until tender. Remove the potato cubes and cool in an ice bath. In a medium saucepan, combine the potato and cucumber with the vinaigrette and gently heat to warm the mixture. Season with salt and pepper and keep warm.

For the foam:

In a small saucepan, heat the oil. Add the shallots and sauté until lightly golden. Add the white wine and fish stock. Bring to a boil. Whisk in milk. Season to taste. Before serving, add lecithin and use a hand blender to foam the sauce.

For the fish:

Combine the lime juice and hot sauce in a pan and add the fish. Let it marinate for no more than 10 minutes.

Remove the fish from the marinade and pat the skin side dry. In a sauté pan over medium-high heat, sear the snapper, skin-side down, in a small amount of olive oil, until it is just nearly cooked through, about 5-8 minutes. 

Red Snapper Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Red Snapper Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.