Clarified Butter
| 125g | Butter |
|---|
Put the butter in the pot and melt it on the low heat. As it melts, the butter will separate into three layers: foam on top (milk solids), clarified butter, milk solids at the bottom. Then skim off the foam from the surface using a spoon. Make sure to keep lowest heat to not burn the milk solids at the bottom. When the foam is not creating anymore, let it through the fine sieve.
Beef Jus
| 100g | Onion |
|---|---|
| 50g | Celery |
| 50g | Carrot |
| 60g | Red Wine |
| 960g | Beef Broth |
| 8g | Butter |
Dice onion, celery, carrot, and cook them on pot with neutral oil for 5 minutes on medium heat. When it starts browning deglaze the pot with red wine. When the wine has evaporated, reduce the heat to lowest point and pour the beef stock into the pan, and reduce it until you get desired consistency. Then finish it with butter to avoid any bitterness from wine or vegetables.
Orange Sauce
| 2 | Oranges (zest, juice) |
|---|---|
| 100g | White Wine |
| 1 | Shallot |
| 3 tbsp | Butter |
| 2 tbsp | Heavy cream |
| 1 tbsp | Lemon Juice |
| Neutral Oil | |
| salt |
Thinly dice the shallot and saute it in a little neutral oil until translucent. Add the orange zest, orange juice, and white wine, then reduce until syrup consistency. Then gradually whisk in cold butter until emulsified and thickened. Remove from the heat, add cream and lemon juice, and finish with salt and fresh orange juice.
Potato Scaled Snapper
| 2 (120g each) | Snapper Fillet |
|---|---|
| 20g | Egg Yolk |
| 1 tbsp | Water |
| 1 tbsp | Clarified Butter |
| 1 tbsp | Potato Starch |
| 3g | Salt |
Peel the potato and slice it 2 mm thick using a mandoline slicer. Then cut the sliced pieces with a ring cutter. I used the one with 3 cm diameter. Start the potatoes in cold water with 1% salt concentration, then bring it to a boil, and blanch for 1 minute. Drain and wipe excess moisture, then transfer to a bowl. On the other hand, melt the clarified butter in the bowl and add potato starch. Once set, toss the potato slices into the butter, then mix them enough to coat. Place the fish fillet on parchment paper and let the side where skin was there face up. Season lightly with salt, then brush a thin layer of egg wash over the surface. Place the potato slices over the fish, starting from one side to the other side to create a scale pattern. Let it sit in the fridge for 15 minutes to set the potatoes. Heat clarified butter in a pan on the medium heat. When the butter is melted, carefully lift the fish using the baking paper and place it into the pan, with the potato side down. Then cook it for 4~ 5 minutes while basting the skin side occasionally until the potatoes are golden and crisp. But remember, different amounts of time can be taken depending on the thickness of the fish fillet and its internal temperature.
Assembly
| Potato Scaled Snapper |
|---|
| Orange Sauce |
| Beef Jus |