What's in Season
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This dish, served in a Saffron Vanilla Lobster Broth, also highlights seasonal vegetables such as bok choy and leeks.
Ingredients
SERVINGS: 2 Serving(s)
For the vegetables
- 1 cup bok choy, chiffonade
- 1 cup leeks, julienne
- 1 tablespoon olive oil
- season to taste
For the tortellini
- 4 each gyoza wrappers
- 2 ounces ricotta cheese
- 1 teaspoon lemon zest
- 1/2 teaspoon chopped thyme
- 1 tablespoon brunoise shallots
- 2 ounces Chardonnay white wine
- 1 tail rock lobster or Maine lobster, chopped in 1 by 1-inch cubes
- 1 ounce unsalted butter
For the fish and sauce
- 4 ounces hog snapper filet, skin on, lightly seasoned with sea salt
- 12 ounces lobster stock
- pinch of saffron
- pinch of Madagascar vanilla beans or 1/8 teaspoon high-quality vanilla extract
- 1 ounce heavy cream
- 1 teaspoon sherry vinegar
Instructions
For the tortellini
Sauté shallots in olive oil until they are translucent but not caramelized. Pour in white wine and add the butter, thyme, lemon and lobster. Poach the lobster until it is almost cooked through but not completely. Cool immediately, then add to ricotta cheese and mix. Using the gyoza wrappers make basic tortellini, making sure each gets a whole chunk of lobster. Cook tortellini in boiling water for 30 seconds, then set aside.
For the vegetable, snapper and sauce:
With the pan lid on, sweat the leeks in olive oil until translucent (five to ten minutes), then add the bok choy and sauté until lightly wilted. Pull from pan and place in middle of serving bowl.
For the snapper: Allow the pan to heat up on very high heat and cook the snapper skin side down until the skin is crispy, then flip over and allow the fish to cook through. Place snapper on top of the bok choy vegetables. Using the same pan add lobster stock, saffron, vanilla, cream and vinegar, then reduce liquid by half. Add the tortellini, season to taste, then place around the snapper and vegetable composition. Garnish with microgreens and enjoy!
TIP: Chiffonade and julienne are similar techniques of cutting up vegetables and herbs into long, thin strips. To brunoise is to cut into small cubes.
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