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Gulf Snapper with Turkish Tarator and Pomegranate & Ginger Gastrique

Gulf Snapper with Turkish Tarator and Pomegranate & Ginger Gastrique

Yield: 4 entrée portions

Chef Marshall Welsh CEC of Chef John Folse Culinary Institute at Nicholls State University

Ingredients:
4 portions of fresh Gulf Red Snapper between 4 to 6 ounces in size
For the Turkish Tarator Sauce:
1 cup of toasted California walnuts
1 clove finely minced garlic
1/2 cup toasted whole wheat/nut breadcrumbs, soaked in water
3 tbsp. fresh squeezed lemon juice
1/2 cup California Extra Virgin Olive Oil
1/2 tsp. sea salt
For The Perfect Puree Pomegranate & Ginger Gastrique:
4 oz. The Perfect Purée Pomegranate Concentrate, thawed
4 oz. The Perfect Purée Ginger Sour blend, thawed
2 tbsp. sugar
1 tbsp. honey
2 tbsp. sherry vinegar
2 cups fish stock
Method:
1. Process the breadcrumbs, walnuts garlic, lemon juice, olive oil and sea salt. Adjust seasonings; reserve for plating.
2. Melt sugar and honey in a medium saucepot; cook without stirring until caramelized. Add the vinegar and cook another minute. Add the fish stock and reduce until the sauce is a la nappe (coats the back of a spoon.)
3. Score the skin side of the snapper to prevent curling during cooking. Season the portions of snapper with sea salt and ground black pepper; sear starting with the skin side down. When the flesh on the sides turn opaque at least 1/3 of the way up the fish side, turn and sauté the flesh side.
4. Plate, serve and enjoy.
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