WSVN — Fresh fish makes for a simple and healthy meal. That’s what’s cooking tonight as we grab a Bite with Belkys.
The Chef: Philippe Ruiz
The Restaurant: Fresh American Bistro at Solé on the Ocean in Sunny Isles Beach.
The Dish: Seared Hog Snapper
Ingredients:
4 fillets Hog Snapper
salt & white pepper to taste
For the vegetable stew
4 oz. red bell pepper cut ½ inch dice
4 oz. green bell pepper cut ½ inch dice
4 oz. Spanish onion cut ½ inch dice
4 oz. tomato cut ½ inch dice
4 oz. zucchini cut ½ inch dice
4 oz. yellow squash cut ½ inch dice
4 oz. eggplant cut ½ inch dice
1 oz. chopped garlic
Salt & White pepper to taste
For the Basil Beurre Blanc
2 cups heavy cream
6 oz. unsalted butter
2 oz. fresh basil
½ cup shallots
4 oz. olive oil
Salt & white pepper to taste
Method of Preparation:
– Start with olive oil in a hot pan. Add onions, chopped garlic and toss. Add chopped red pepper and green pepper, sea salt, white pepper, zucchini, eggplant, thyme and sauté.
– Season a hogfish filet with salt and pepper on both sides. Put olive oil in another pan and when it smokes. Sear the fish. Add a drizzle of olive oil on top and finish in the oven at 350 degrees for about ten minutes.
– Add fresh tomatoes and a pinch more salt and the vegetables are ready.
– Beurre Blanc- sweat the shallots in a pot with the olive oil at medium heat. Pour in the 2 cups oh heavy cream and reduce until a medium thickness is achieved. Add butter and basil, salt and pepper to taste. Using a wand blender mix or if not use a regular blender. Keep in a pot at low heat until needed.
– Demi-Glace- boil beef stock and then reduce until it thoroughly coats the back of the spoon.
To Plate:
– Chef Phillipe uses a ring mold to plate the veggies. He puts the Hog Snapper on top and garnishes with Beurre Blanc and some demi-glace. He tops it off with rosemary, micro basil and olive oil.
Serving suggestion: French Rosé
Serves: 4
Fresh American Bistro
Solé on the Ocean
17315 Collins Avenue
Sunny Isles Beach, FL 33160
Phone: (786) 923 9300
http://www.soleontheocean.com/contact.html
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