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Seared Red Snapper with spring "chowder"

ferraror · 2016-04-22T03:12:07+00:00

Pan roasted on skin side only. Yukon gold purée. Manila clams, asparagus, peas, corn potatoes and leeks. Made a fume from the bones and reduced the clam juice and wine used to cook the clams with some cream to create the sauce base. Very rich and flavorful. Could have used something to brighten it up. Maybe lemon confit?

ferraror

Pan roasted on skin side only. Yukon gold purée. Manila clams, asparagus, peas, corn potatoes and leeks. Made a fume from the bones and reduced the clam juice and wine used to cook the clams with some cream to create the sauce base. Very rich and flavorful. Could have used something to brighten it up. Maybe lemon confit?

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Comments

bkeene12

I like that chowder idea!

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