Chef's Table Recipe: Seared Snapper with Dried Apricot, Sea Beans & Almond
Hipster Chef Sam Mason Creates this Delicious Seafood Appetizer.
Feb 5, 2009 — -- Almond Puree: Combine Almonds, Water and salt over a medium-high heat & boil for approximately 10 minutes or until almonds are tender. Remove from heat and puree the hot almond mixture in a blender until very smooth. Strain through a fine sieve.
Salad: To prepare the salad, combine the snow peas, bean sprouts*, dried apricots, extra-virgin olive oil and marcona almonds in a large bowl. Season to taste with salt. Set aside.
Fish: To make the snapper, heat canola oil in a large sauté pan over medium-high heat. Season snapper on both sides with salt and pepper. When the oil begins to smoke, carefully arrange place raw snapper in the pan in a single layer. Depending on filet thickness, sear the fish, about 30 seconds to 1 minute per side. Transfer to a plate. To plate, drizzle the almond puree on the dish. Cut snapper filet into bite-sized slices. Top with salad.
CHEF'S TIP:
Garnish with micro-red sorrel & pickled bean sprouts found at specialty food store.
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