Let Me Drive The Boat Recipe

Cooking Instructions

1. 1

   Prepare the Spaetzle

   In a large bowl, combine the all-purpose flour, eggs, milk, and a pinch of salt to create a smooth batter. Bring a pot of salted water to a boil. Using a spaetzle maker or a colander, press the batter into the boiling water. Cook until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.

2. 2

   Cook the Beets and Kale

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red beets and sauté for about 5 minutes. Then add the chopped kale and cherry tomatoes, cooking until the kale wilts (about 3 minutes). Season with salt and pepper to taste. Toss in the prepared spaetzle until everything is combined.

3. 3

   Blacken the Snapper

   Rub the snapper fillets with the blackening spice. In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the snapper and cook for about 3-4 minutes on each side until cooked through and blackened. Remove from heat and set aside.

4. 4

   Make the Goat Cheese-Lemon Cream

   In a saucepan, combine the heavy cream, goat cheese, and lemon juice. Heat gently, stirring until the cheese melts and the mixture is smooth. Season with salt and pepper to taste.

5. 5

   Prepare the Herb Gremolata

   In a small bowl, combine chopped parsley, minced garlic, and a drizzle of olive oil. Mix well and set aside.

6. 6

   Serve the Dish

   On a plate, place a generous serving of the beet and spaetzle mixture. Top with a blackened snapper fillet, drizzle with the goat cheese-lemon cream, and finish with a sprinkle of the herb gremolata.