It’s Better With Butter Recipe
Butter Basted Hawaiian Butter Snapper with Golden Parisian Gnocchi, Cauliflower-Apple Puree and Corn Jus.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Cauliflower-Apple Puree
In a pot, add the cauliflower and chopped apple. Pour in the vegetable broth and bring to a boil. Reduce to a simmer and cook until both are soft, about 15 minutes. Drain and blend until smooth, adding heavy cream to achieve desired consistency. Season with salt and pepper.
Cook the Gnocchi
In a large pot of boiling salted water, cook the Parisian gnocchi according to package instructions until they float to the top, about 2-3 minutes. Drain and set aside.
Butter Baste the Snapper
In a large skillet over medium heat, melt the unsalted butter. Add garlic cloves and thyme, cooking until fragrant. Place the snapper fillets in the skillet, skin-side down. Baste the fish with the melted butter as it cooks for about 4-5 minutes, then carefully flip and cook for another 4-5 minutes until cooked through.
Prepare the Corn Jus
In a small saucepan, add corn kernels and a splash of water. Cook over medium heat until heated through. Using an immersion blender, blend until slightly chunky. Season with salt and pepper.
Plate the Dish
On each plate, spread a generous amount of the cauliflower-apple puree. Top with the butter basted snapper, a portion of the gnocchi, and drizzle with corn jus. Garnish with fresh thyme if desired.