Gulf Snapper Paupiette Recipe , Cooking Demo with Chef David Cunningham of V Seagrove December 3rd at Le Creuset & Le Creuset Dutch Oven Giveaway

Ingredients

  • 4 pounds of
  • 2 pounds of
  • Fish Stock
  • 2 pounds fish bones
  • 1 each yellow onion
  • 2 each
  • 2 each ribs celery
  • 1 each leek
  • 3 each bay leaves
  • 1 tsp black peppercorns
  • 10 cups water
  • 2 or
  • 3 sec
  • ¼ cup olive oil
  • 2 tbsp unsalted butter
  • ½ cup yellow onion
  • ½ cup celery
  • 1 tbsp garlic
  • ½ pound pecan halves
  • 2 each bay leaves
  • 1 cup jasmine
  • 2 cups fish stock
  • 2 tsp kosher salt
  • 2 tsp fresh thyme
  • 2 tsp freshly ground black pepper
  • ½ cup green onions
  • 10 minutes
  • ¼ cup olive oil
  • ½ cup yellow onions
  • ¼ cup celery
  • ¼ cup carrot
  • ¼ cup leek
  • ½ cup fennel bulb
  • 3 tbsp garlic
  • 1 ¼ cups red wine
  • 6 cups fish stock
  • 2 pinches saffron
  • 2 each bay leaves
  • ¼ cup fresh basil chiffonade
  • 2 tsp crushed red pepper
  • 2 tsp fennel seeds
  • 2 tsp freshly ground black pepper
  • 2 tsp kosher salt
  • 2 lbs Snapper
  • 2 each parsnips
  • 2 each purple top turnips
  • 1 each rutabaga
  • ½ butternut squash
  • ½ lb
  • 4-6 tbsp unsalted butter

Instructions

Comments

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