Tuesday, February 14, 2012
Bite with Belkys: Florida Keys Mutton Snapper from Pierre's Restaurant On Islamorada, Florida Keys
Today's all about love so we're taking you on a little romantic getaway. Get ready to learn how to make a gourmet valentine's dish. Time to grab a Bite with Belkys.
The Chef: Ben Loftus
The Restaurant: Pierre's
The Dish: Florida Keys Mutton Snapper
6 oz. Florida Keys Mutton Snapper
salt and pepper, to taste
4 brussels sprouts
6 yukon marble potatoes
10 grape tomatoes
6 red peppers (garnish, for reduction sauce: juice with a juicer and reduce until syrup like consistency)
25 year aged balsamic reduction (garnish)
Method of Preparation:
-First, season the fish with salt and pepper. Then, sear it in a hot pan with clarified butter. Finish in a 375 degree oven for about seven minutes.
-Next, prepare a side of vegetables. Sauté brussel sprout leaves and leeks in a little clarified butter. Then, toss in roasted potatoes. To roast the potatoes, simply drizzle them with extra virgin olive oil and season with salt and pepper. After, bake them in a 350 degree oven for 15 to 20 minutes.
-Chef Ben also adds roasted tomatoes. To roast the tomatoes, bake them for about two hours at 200 degrees. You can also substitute them with sun-dried tomatoes.
-Season the vegetables with salt and pepper and toss.
At the restaurant, they draw two hearts with a red pepper sauce and an aged balsamic reduction. Then, place the vegetables in the center and top it with the mutton snapper. Chef Ben likes to garnish this dish with a pile of crispy leeks.
Serving Suggestion: Ceretto
FOR MORE INFORMATION:
81600 Overseas Hwy.
Islamorada, Florida Keys 33036