Bite with Belkys: Red Snapper with Corn Pudding and Swiss Chard from Market 17

The Chef: Lauren DeShields

The Restaurant: Market 17

The Dish: Red Snapper with Corn Pudding and Swiss Chard

Ingredients:
7 oz. red snapper filet
1 corn cob
3 qts. of corn stock
1 Tbs of creme fraiche
4 Tbs of butter
extra virgin olive oil, to cook
1 bunch of swiss chard and the stems
1 tsp of preserved lemon (or use lemon zest)
salt and pepper, to taste
1 sprig of fresh thyme
2 garlic cloves

Method of Preparation:-Start with the corn pudding. Cut the corn off the cob and place it in a pot. Then, pour in corn stock. Let this boil for one hour and a half, until all the liquid evaporates.

-Next, transfer the corn to a blender and add creme fraiche. Puree it and then strain it.

-Now, in a hot pan with butter and extra virgin olive oil cook swiss chard. Also, toss in swiss chard stems and preserved lemon or lemon zest.

-For the fish, season the red snapper with salt and pepper. Cook it in a hot pan with extra virgin olive oil. In the meantime, add butter, fresh thyme and garlic. Use the hot liquid to cook the top of the fish.

Start with a drizzle of the corn pudding. Then, add the swiss chard and the red snapper. At the restaurant, they also serve a side of maitake mushrooms, cauliflower, edible flowers and micro greens.

Serves: 1

Serving Suggestion: Santenay

Note:

Take a printed copy of the recipe to the restaurant and receive a complimentary dessert. (Valid one month after the air date.)

1850 Southeast 17th Street

Ft. Lauderdale, FL 33316

954-835-5507