Butter Washed Tequila, Corn Liqueur, Mexican Aperitif, Lime, Tajin

Mariella

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

wild mushroom puree, roasted corn salsa, peewee potatoes, brown butter hollandaise

Preheat your oven to 400°F (200°C). Season the snapper fillets with salt and black pepper on both sides.

Season the Snapper

In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the snapper fillets, skin side down, and sear for about 3-4 minutes until the skin is crispy.

Sear the Snapper

Transfer the skillet to the preheated oven and roast for an additional 10-12 minutes until the fish is cooked through and flakes easily.

Roast the Snapper

In a bowl, soak the dried porcini mushrooms in hot water for about 20 minutes until softened. Drain and reserve the soaking liquid.

Rehydrate Porcini Mushrooms

In a saucepan, heat a bit of olive oil over medium heat. Add minced garlic and fresh mixed mushrooms. Sauté until soft, about 5-7 minutes.

Sauté the Mushrooms

Add the rehydrated porcini mushrooms, vegetable broth, heavy cream, salt, and pepper to the saucepan. Cook for another 5 minutes, then blend until smooth. Adjust seasoning if necessary.

Blend the Purée

In a skillet over medium heat, add fresh corn kernels. Sauté for 5-7 minutes until slightly charred.

Roast the Corn

In a bowl, mix roasted corn, diced red bell pepper, diced red onion, chopped cilantro, lime juice, and salt. Stir to combine.

Combine Ingredients

In a pot, add peewee potatoes and cover with water. Bring to a boil and cook for 10-15 minutes until tender. Drain and let cool slightly.

Boil the Potatoes

Toss the cooked potatoes with olive oil, salt, and black pepper. You can also roast them in the oven for an additional 10 minutes at 400°F (200°C) for a crispy texture.

Season the Potatoes

In a saucepan, melt the butter over medium heat. Continue cooking until it turns golden brown and has a nutty aroma. Be careful not to burn it.

Brown the Butter

In a heatproof bowl, whisk together egg yolks and lemon juice until pale and slightly thickened.

Whisk the Egg Yolks

Slowly drizzle the browned butter into the egg yolk mixture while whisking continuously until the sauce thickens. Season with salt to taste.

Combine and Emulsify

Snapper fillets

Salt

Black pepper

Olive oil

Dried porcini mushrooms

Fresh mixed mushrooms (e.g., shiitake, cremini)

Garlic, minced

Vegetable broth

Heavy cream

Fresh corn kernels

Red bell pepper, diced

Red onion, diced

Cilantro, chopped

Lime juice

Peewee potatoes

Butter

Egg yolks

Lemon juice