Lunchbreak: Eddie Merlot’s chef Anthony Dee makes snapper and tomato watermelon salad

Eddie Merlot’s
www.eddiemerlots.com

Tomato and Watermelon Salad

Ingredients
3 oz heirloom tomato, cut in 1″ triangles
3 oz watermelon, cut in 1″ cubes
2 oz baby lettuce, washed and trimmed
1.5 oz vinaigrette
2 tsp basil, chiffonade
sea salt and black pepper to taste

Directions:
Mix baby lettuce, tomatoes and watermelon with vinaigrette. Place lettuce in the middle, building up and place tomato and watermelon around the base of lettuce. Place shaved celery around top of salad. Place basil over lettuce, tomatoes and watermelon. Sprinkle basil, sea salt and black pepper over entire salad.

Citrus Vinaigrette

1/2 Tbs fresh lemon zest
1/4 cup fresh lemon juice
1/2 oz shallot, chopped
1/4 cup honey
1 oz dijon mustard
1/4 cup rice vinegar
1/2 Tbs kosher salt
1/2 tsp fresh orange zest
1 Tbs fresh orange juice
1/2 tsp fresh lime zest
1/2 Tbs fresh lime juice
1.5 cups vegetable oil
1/4 tsp fresh ginger, minced

1 oz fresh basil, minced
1/2 oz fresh parsley, minced
1/2 oz fresh thyme, minced

Directions:
Place first set of ingredients into a blender, blend until smooth. Slowly add vegetable oil until fully incorporated. Pour mixture into a lexan, add minced fresh basil, parsley and thyme.  Whisk until fully mixed.

Whole Grilled Snapper

Ingredients:
whole red snapper
3 oz gribiche sauce
1/8 oz micro greens
1 oz chive oil

Directions:
Lay fish on cutting board, using a sharp knife  make a single cut on both sides of spine the length of the fish, cutting only as deep as the spine goes. Using kitchen sheers remove the entire spine from fish, making sure to not damage any of the other flesh on the fish. This should create a pocket in the fish for stuffing. After removing the spine carefully remove all the pin bones left inside the fish, it is extremely important to make sure all the pin bones are removed thoroughly. Once pin bones are removed, stuff fennel inside fish. After fennel is inside fish, place fish inside grill cage.Place snapper in cage on grill, cook for approximately 7 minutes per side. Make sure to turn the fish while its cooking and do not allow a lot of char on any side. Allow to reach internal temperature of 140 degrees. Once temperature is reached, remove from grill. To remove fish from grill cage you must make sure the cage with the fish is over top of a cutting board. Make sure that before you unlock the two sides, the side that lifts up is in top. If not, the fish will fall out of the cage and break. Using a spoon, push fish away off the cage gently. Flip and repeat on the other side. Flip the short handled cage side around and clamp together with other handle. Place 13″ platter on top of fish while still in the cage. Carefully and quickly flip fish onto platter. Adjust to have fish in the center of the plate. Depending on tastes, remove the head and tail from the fish. Then using a pie server, remove and place 1 fillet on late with skin side down. Then place the other fillet on plate with skin side down. Evenly distribute the caramelized fennel on top of both pieces of fish. Drizzle the chive oil around fish fillet. Spoon the sauce gribiche over fish while hot. Sprinkle micro greens over entire center of fish.

Caramelized Fennel

Ingredients:
5 lbs fennel, cored, sliced 1/8″ thick
1/4 cup extra virgin olive oil
1/2 lb unsalted butter, cubed

1/2 Tbs kosher salt
1/4 tsp ground white pepper
1 Tbs granulated sugar

1 oz cider vinegar
1 Tbs chives, sliced, 1/16″
1/4 cup fennel frawns, chopped

Directions:
Heat large skittle, add butter and olive oil. Allow butter to clarify, then add fennel.  Do not toss, allow to sit and begin to brown. Keep turning the fennel over itself while cooking on high heat. Once it has started to become golden brown on all over, add the salt, sugar, and white pepper. Cook for approximately 20 minutes on medium heat, fold fennel over itself while cooking. Do not let it burn. Add cider vinegar and cook for another 5-8 minutes. Turn heat off and add chives and fennel frawns. Scoop onto sheet tray and allow to cool completely. Hold until need for Snapper prep.

Sauce Gribiche

Ingredients:
1/2 Tbs fresh lemon zest
1/4 cup fresh lemon juice
1/2 cup dijon mustard
1/4 cup red wine vinegar
1/2 Tbs kosher salt
1/2 Tbs Worchestershire sauce
2 oz hard boiled egg
1.5 cups vegetable oil
1 cup mayonnaise

1/2 cup dill pickle, chopped
1 oz fresh basil, minced
1/2 oz fresh parsley, minced
1 oz capers, minced
1/2 oz shallot, chopped
1/2 cup hard boiled egg, chopped

Directions:
Place first set of ingredients into a blender, blend until smooth. Slowly add vegetable oil until fully incorporated. Pour mixture into a lexan, add mayonnaise, minced fresh basil, parsley and shallot, hard boiled eggs, dill pickles and capers.  Whisk until fully mixed.

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