Ingredients:
Red Pepper Coulis:
1 medium red bell pepper (roasted)
1 oz. yellow onion
1 tsp. champagne vinegar
1 tsp. agave syrup
1 tsp. California extra virgin olive oil
1 tsp. fresh pregano
1 tsp. fresh thyme
1 pinch sea salt
1 pinch fresh ground white pepper
Chive Oil:
1 qt. of a bunch of fresh chives
1 oz. California extra virgin olive oil
1 pinch sea salt
Potato Squash & Reggiano Parmesan “Risotto”:
1/2 oz. chopped shallots
4 oz. yellow squash, finely diced
4 oz. zucchini, finely diced
½ of a medium russet potato, finely diced (grain of rice size)
1 oz. California extra virgin olive oil
2 oz. heavy cream
2 oz. chicken stock
2 oz. grated parmesan cheese
2 oz. fresh chanterelle mushrooms
Salt and ground white pepper to taste
Thai Snapper:
8 oz. fresh Thai snapper (skin on, scales off, bones removed)
2 oz. California extra virgin olive oil
Salt and ground white pepper to season fish
Procedure:
For the Red Pepper Coulis:
Begin by rubbing extra virgin olive oil on bell pepper then roast the bell pepper on a high flame, rotating bell pepper as it roasts, then place in a plastic bag, close then let cool for approximately 3 minutes then peel. Remove seeds and stem, place in a blender then add 1 oz. of yellow onion, champagne vinegar, brown sugar, fresh thyme, extra virgin olive oil, and then blend at a high speed for approx 2 minutes, then season with kosher salt and fresh ground pepper to taste and set aside until served.
For the Chive Oil:
In a blender, add fresh chives, 1 oz. extra virgin olive oil and a pinch of kosher salt, then blend at a high speed for approximately 3 minutes. Strain and set aside in a squeeze bottle.
For the Risotto:
In a medium saucepan, start by sautéing the potato in 1 oz. of organic extra virgin olive oil until translucent (approx 2 minutes). Then add the 2 oz. of fresh chanterelle mushrooms and shallots, cook for approximately 1 minute, add the 2 oz. of heavy cream and chicken stock, let it cook for approx 3 minutes until al dente. Then add the 2 oz. of grated parmesan cheese, zucchini and yellow squash, cook for approximately 1 more minute, then season with salt and & fresh ground white pepper to taste – set aside.
For the Thai Snapper:
In a sauté pan on medium heat add 2 oz. extra virgin olive oil, then wait until hot. Add the Thai snapper skin down for approximately 4 minutes or until golden brown, flip over then cook for approximately 2 more minutes depending on thickness of fish. Then serve with squash & potato “risotto,” red pepper coulis, chive oil and a side of your favorite vegetables.
Type: Authentic Recipe
Restaurant: Stillwater Bar & Grill
Source: http://www.pebblebeach.com/dining/the-lodge-at-pebble-beach/stillwater-bar-and-grill/featured-recipe