Compère Lapin Recipe

Make the pickling brine and vegetables

In a small saucepan combine the white vinegar, water, sugar, salt, and pickling spice (if using). Bring to a gentle simmer over medium heat, stirring to dissolve the sugar and salt. Remove from heat and let cool slightly for 2 minutes.

While the brine heats, arrange the sliced garlic, scotch bonnet (or habanero), red and yellow bell peppers, and red onion in a heatproof bowl or jar. Add the thyme sprigs.

Pour the hot brine over the vegetables to cover them. Add the lime juice. Let the escovitch sit at room temperature for at least 30 minutes for flavors to meld; it can be made a few hours ahead and refrigerated (bring to room temp before using). Taste and adjust salt or vinegar if needed.

Cook the carrots

Place the carrot rounds in a medium saucepan and cover with cold water by about 1/2 inch. Add a pinch of salt. Bring to a simmer and cook until the carrots are very tender, about 12–15 minutes. Drain and reserve 60–80 ml of the cooking liquid; transfer carrots to a blender and purée until smooth, adding some reserved cooking liquid to reach a loose purée consistency (about 75–90 ml). Set aside.

Make the beurre blanc base

In a separate small saucepan over medium heat, combine the minced shallot, white wine, and white wine vinegar. Simmer until reduced to about 2 tablespoons (6–8 minutes). Reduce heat to low.

Whisk the carrot purée into the reduced wine-shallot mixture until smooth. If using, stir in the heavy cream now to help stabilize the sauce. Reduce heat to very low—sauce should be warm, not boiling. Very gradually whisk in the cold butter cubes a few at a time, stirring continuously until each addition is incorporated and the sauce is smooth and emulsified. If the sauce breaks (separates), remove from heat and whisk in a tablespoon of cold water or a splash of cream.

Season the carrot beurre blanc with salt, white pepper, and lemon juice to brighten. Keep warm over the lowest heat or in a warm water bath until ready to serve (do not overheat or simmer once butter is emulsified).

Prepare the fish

Pat the snapper dry with paper towels. Season both sides and the cavity lightly with the kosher salt and black pepper. Lightly dust each side with the tablespoon of flour, shaking off excess.

Heat a large heavy skillet over medium-high heat. Add the neutral oil and when shimmering, add the fish, skin-side down if using fillets (or presentation side down for whole/butterflied fish). Press gently with a spatula for even contact. Cook without moving until the skin is crisp and the fish releases easily from the pan, about 4–5 minutes depending on thickness.

Flip the fish carefully and add the 2 tablespoons of butter to the pan. Spoon the melted butter over the fish as it finishes cooking for another 2–4 minutes, until an instant-read thermometer in the thickest part reads 55–60°C (130–140°F) and the flesh flakes but is still moist.

Transfer cooked fish to a warm platter and tent loosely with foil to rest for 3–4 minutes.

Spoon a generous pool of warm carrot beurre blanc onto each serving plate.

Place portions of the cooked snapper over the sauce. Spoon several tablespoons of the vinegary pepper escovitch over the fish (use more or less depending on your heat preference).

Garnish with chopped parsley or chervil and serve with lime wedges alongside for squeezing. Serve immediately.