Welcome to Lazaro Actually Cooks Saturday
Spiced Yellow Eye Snapper Soup
This soup has a terrific intensity of flavor. The broth is spiced but is not spicy per se. I am kind of a lightweight these days when it comes to spicy food. The older I get my stomach says NO! With that in mind, you can amp up the chilies and take it to another level of heat.
Yellow Eye snapper is abundant around Florida and the Gulf of Mexico. A good friend brought me back some two pound, oil free, Yellow Eyes from a recent fishing trip to the Florida Keys. In keeping with my theme of avoiding waste, every piece of the fish is used. Pan-roasted sea scallops provide a sweet partnership with the spiced soup.
Eating the skin of fish is a wonderful treat. Steamed its quite difficult to eat for the novice, but crispy it's great. The key to crisping the skin is removing as much moisture from the skin as possible. Skin that is too moist will take longer to crisp and overcook the flesh. A great tip is to take the back of a knife and gently squeegee the skin. Thinly sliced Yukon Gold potatoes serve as a perfect pedestal to keep your crispy skin out of the soup.
Thanks to Natasha's Basil Emulsion, I was inspired to create a tarragon emulsion to crown the scallop.
For the broth:
3 tbs grape seed oil
1 onion - minced
1 leek – (white and light green parts only) – small dice
2 celery stalks – chopped
1 lb Campari tomatoes – (peeled, seeded & chopped)
½ tsp Birds eye chilies
Handful of fresh cilantro – (stalks & leaves)
1 tbs fresh chopped savory
1 cup white wine
Yellow Eye Snapper head, bones, & trimmings
Spanish saffron strands
Sea salt & black pepper
1 Yukon Gold potato - (thinly sliced on the mandoline)
- Heat the oil in a large sauce pot over medium-high heat.
- Add the onion, leek, & celery. Cook for 6 minutes to soften.
- Season with sea salt & black pepper
- Deglaze with the wine. Reduce until almost dry
- Add the tomatoes, cilantro, chilies, spices, savory& snapper bits
- Pour enough water to cover. Simmer gently for 45 minutes
- Remove the snapper heads & bones.
- Add the Yukon Gold potatoes. Cook for 7 minutes.
- Remove the potatoes with a spider straner
- Blitz in a blender. Strain through a fine mesh strainer
- Check for seasoning. Season with salt & pepper if needed.
For the Yellow Eye Snapper fillets & sea scallops:
8 – 1 ½ inch pieces of Yellow Eye Snapper fillets – skin-on
4 – 20/30 ct sea scallops
Sea salt & white pepper
1 tbs unsalted butter
- Remove the seafood 30 minutes from the fridge before cooking
- Pat dry the snapper skin
- Heat 1/8 inch olive oil in a large skillet. Season the fish with sea salt & white pepper
- Add the snapper fillets skin side down. Hold down the pieces with a fish spatula for 15 seconds
- Cook for 2 minutes
- Gently turn over and cook for 30 seconds. Remove to a rack to rest SKIN SIDE UP!
- Add the butter to the pan
- Season the scallops with sea salt & white pepper
- Cook for 1 minute on each side
- Remove to the rack to rest
For the Tarragon Emulsion:
1 cup fresh tarragon
1 tsp organic honey
1 tsp Meyer lemon juice
½ cup walnut oil
Fleur de sel
- Place tarragon, lemon juice, honey, & half the oil, in a blender
- Blend to mix
- Pour the rest of the oil in a slow steady stream and process until thick
- Season with fleur de sel
Yukon Gold Pedestal
- Stack some of the reserved potatoes to make the pedestal
- Top with the sea scallop and roasted snapper fillet
- Place a dollop of tarragon emulsion on the scallop
- Gently pour the broth.
- Garnish with fresh chervil
Here you go...T
That's it for now...till we exchange a few words again...Peace!