Let Me Drive The Boat Recipe

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.

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.

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.

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.

Prepare the Herb Gremolata

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

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.