With Pink Snapper Recipe
Created By Chef Patrick Hogan of Caribsea, Emerald Isle
Combine local, NC caught Pink Snapper topped with Spanish pesto, and a mix of confit potatoes and green tomato, cucumber, and fennel relish for a delicious, coastal inspired dish.
1 Pound Youkon Gold Potatoes
1/2 Pound Butter
2 Cups Canola Oil
1/2 Pound Duck Fat (Or Pork Lard)
Salt & Pepper
3 Sprigs of Thyme
4 Ounces Chorizo Sausage
Bake potatoes in duck fat at 250° for 4 hours. Remove potatoes from oven and let cool; reserve the oil. Sauté potatoes in pan with thyme, shallots, and chorizo.
Romesco (Spanish Pesto)
4 Bell Peppers (Red, Yellow, Or Orange- roast in oven & peel skin)
1/2 Cup Pistachios, Shelled & Chopped
1/2 Cup Shredded Parmesan Cheese
1/4 Cup Basil
1/4 Cup Parsley
1/4 Cup Sherry Vinegar
1 1/2 Cups Olive Oil
Combine all ingredients in blender & puree. Add more Olive Oil if needed.
Green Tomatoes, Cucumber, Fennel Relish
1 Green Tomatoes (Apples will work)
1/2 English or Seedless Cucumber
1/4 Fennel Bulb, diced (Add some fronds, too!)
1/2 Shallot, minced
2 Tbsp. Sherry Vinegar
1/4 Cup Olive Oil
Combine all ingredients in a bowl and season with salt & pepper. Add a squeeze of lime for more acidity.
Caribsea specializes in sustainable local seafood utilizing modern cooking techniques. From local boats to our table–prepared with a Southern flair. Their focus in special techniques while preparing seafood and beef ensure food safety and maximum flavor and texture. Find out more about Emerald Isle’s hottest new restaurant at www.caribsearestaurant.com.