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  • Recipe
  • Seafood

Snapper alla Piastra

Snapper alla Piastra

Ingredients

  • 75 g
    Parmesan, grated
  • 2 g
    Garlic Cloves
  • 75 g
    Almonds, toasted
  • 30 g
    Roasted Garlic
  • 3 g
    Coriander
  • 2 g
    Fennel Seed
  • 2 g
    Cumin Seed
  • 3 g
    Lsot Pepper
  • 2 g
    Smoked Paprika
  • 113 g
    Extra Virgin Olive Oil
  • 375 g
    Oven-Dried Tomatoes, small diced
  • 1/2 ea.
    Orange, zested
  • 1/4 ea.
    Lemon, zested
  • 6 oz.
    Snapper Fillet, skin-on, scored
  • 1/2 T
    Olive Oil
  • 5 ea.
    Saffron Tomatoes, plus juice (see recipe below)
  • 1 T
    Basil Aioli
  • 1 tsp.
    Calabrian Chili Crisp (see recipe below)
  • 2 ea.
    Basil Leaves, torn
  • Snapper Filets, as needed
  • Kosher Salt, as needed
  • Basil Aioli, as needed (see recipe below)

Preparation

Grind Parmesan and garlic in a food processor. Pulse in almonds and roasted garlic, leaving it chunky; set aside. Toast coriander, fennel and cumin, and grind with remaining spices. Transfer Parmesan and almond mixture with spices to a bowl, and gently mix in olive oil, tomatoes and zests to make pesto Trapanese. Season to taste with kosher salt; set aside.

Season fillet with salt and place skin-side down on plancha, griddle or cast-iron pan set over high heat, to crisp skin and cook 80%. Flip fillet and cook 40 more seconds, and then drain.

To serve, place a dollop of basil aioli on a plate. Top with the fish fillet, spoon the 1½ tablespoons of pesto Trapanese and tomatoes over the top. Finish by drizzling Calabrian chili crisp and garnishing with basil.

To make basil aioli: In a food processor, blend until smooth 3 egg yolks, 7 grams garlic, 7 grams Dijon mustard and 6 grams lemon juice; set aside. In a blender, combine 80 grams of basil leaves, 20 grams of chives, 225 grams of extra virgin olive oil and 225 grams of vegetable oil. Right before blending, add a few ice cubes. Process on low speed and quickly bring to high speed, using tamper to blend as quickly as possible. Start food processor and slowly pour in basil-oil purée to form an emulsion. If the aioli is too tight, add hot water (a couple of tablespoons at a time) and alternate with herb oil. Season to taste with kosher salt. 

To make saffron tomatoes: Bring to a simmer 150 grams of extra virgin olive oil, 125 grams of white wine, 22 grams of fish sauce, 20 grams of miso, 20 grams of sugar, 5 grams of kosher salt, 10 grams of sliced garlic, 2 grams of Aleppo pepper, juice of 1 orange, zest of ½ orange and pinch of saffron. Add 4 pints of grape tomatoes or canned tomatoes, drained, and 8 grams of basil, and heat until barely a simmer. Remove from heat and allow to marinate.

To make chili crisp: Heat 375 grams of vegetable oil with 187 grams of extra virgin olive oil, and gently fry 25 grams of sliced garlic and 31 grams of sliced shallots until golden; drain and cool completely. Combine 25 grams of Demerara sugar with 12 grams of Aleppo pepper, 8 grams of crushed red pepper, 6 grams of Calabrian chili purée, pinch of Isot pepper and 6 grams of kosher salt to a large bowl. Pour hot oil over spices and stir slowly. Set aside to cool and add zest from half of a lemon.