CRISPY SEARED SNAPPER OVER PICKLED ONIONS WITH TOMATO-BACON FONDUE, YELLOW TOMATO COULIS AND MALANGA TUMBLEWEED
Steps:
- Onions: Thinly slice the onions, and place in a non-reactive dish. Combine the remaining ingredients and bring to a boil. Pour over onions and let stand for 24 hours.
- Fondue: Preheat the oven to 300 degrees F.
- Cook the bacon until crispy and fat is rendered. Reserve the bacon and the fat separately. Combine the tomatoes, garlic, 2 ounces of the reserved bacon fat. Roast until the tomatoes are almost dry. Place in the blender, add the goat cheese and puree. Strain through a fine chinois and reserve.
- Yellow Tomato Coulis: Quarter the yellow tomato. Coat with olive oil, salt, and pepper and roast for 20 minutes. Remove and puree in a food processor. Season with salt, pepper, and lemon juice. to taste. Reserve Malanga Tumbleweed: Peel malanga and cut into thin ribbons on a turning slicer. Preheat a deep fryer or a deep pot of oil to 350 degrees F. Fry the malanga until crisp and remove to a paper towel-lined plate. Reserve.
- Basil Oil: Blanch and shock the basil. Wring out in a clean, dry towel. Place in a blender with oil and puree for 1 minute. Let stand for 1 hour and strain. Reserve.
- Season the fish with salt and pepper and lightly dust with flour. Saute, skin side-down, in a very hot pan until skin is crispy. Turn the fish over and finish in the oven.
- Place pickled onions in the center of a plate. Rest 1 piece of fish across the onions, allowing them to peek out. Drizzle with the fondue, coulis, and basil oil. Sprinkle the bacon around the fish and top with fried malanga.
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MD. Saikat Chowdhury
[email protected]Needs more flavor.
Joan Villegas
[email protected]Not a fan.
Jxd 17
[email protected]This was a bit too complicated for me.
Jahangir Ahmed
[email protected]Would definitely make again!
Namakula Fatumah
[email protected]Delicious!
Numan NOMI
[email protected]Amazing!
Lazarus Umelo
[email protected]This recipe was easy to follow and the results were delicious! The fish was cooked perfectly and the flavors were amazing. I would definitely recommend this recipe to anyone looking for a delicious and impressive meal.
Dj TiS
[email protected]I'm not a big fan of fish, but this recipe changed my mind! The snapper was cooked perfectly and the flavors were amazing. The pickled onions added a nice tangy flavor, and the tomato-bacon fondue was a great addition. The yellow tomato coulis added
Ugwu Chiamaka
[email protected]This was a delicious and impressive meal! The fish was cooked perfectly and the flavors were amazing. The pickled onions added a nice tangy flavor, and the tomato-bacon fondue was a great addition. The yellow tomato coulis added a pop of color to the
Dennis Osei
[email protected]I love this recipe! The fish is always crispy and flaky, and the pickled onions add a nice crunch. The tomato-bacon fondue is also a great addition, and the yellow tomato coulis adds a pop of color to the dish.
Ifeoma Okoli
[email protected]The crispy seared snapper was cooked to perfection and the pickled onions added a nice tangy flavor. The tomato-bacon fondue was a bit too rich for my taste, but the yellow tomato coulis was delicious.
Hafiz azam
[email protected]This recipe was a bit too complicated for me, but it turned out great! The fish was cooked perfectly and the flavors were delicious. I would definitely recommend it to anyone who is looking for a challenge.
Camille
[email protected]I tried this recipe last night and it was a hit with my family! The snapper was crispy and flavorful, and the pickled onions added a nice tangy flavor. The tomato-bacon fondue was also a great addition, and the yellow tomato coulis added a pop of col
Happiness Bassy
[email protected]This recipe was an absolute delight! The fish was cooked perfectly and the flavors of the pickled onions, tomato-bacon fondue, and yellow tomato coulis were out of this world. I especially loved the malanga tumbleweed - it added a unique and unexpect