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. In a large pan, fry the snapper (sprinkled with…read more
New Zealand Glazed Snapper with Vanilla Saffron
July 21, 2020 1864 Views
