Ingredients:
4 vine-ripened tomatoes
12 baby gourmet potatoes
4 medium fillets of fresh snapper
1 cup fresh arugula
For Vanilla Saffron Aioli
1 tablespoon white wine vinegar
1/2 teaspoon ground New Zealand or regular saffron
1 vanilla pod or 1 teaspoon of vanilla extract
1/2 teaspoon fine salt
1 egg yolk
6 oz. grape seed oil
For Lemon Caramel
1/2 cup sugar
2 tablespoons water
1/2 teaspoon salt
Juice of 1 lemon
Directions:
Place tomatoes on a tray of rock salt in the oven at 320° F and roast until skins begin to split.
Remove from oven and keep warm. Slice potatoes into thin slices and pan fry in olive oil with sea salt till golden and crispy.
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