Seared Snapper
with Tea Smoked Shrimp Potatoes

Serves 4 

• 1 pound shrimp shells and heads, if available

• 1 large onion, cut into 1/2-inch slices

• 3 cups heavy cream

• 4 large Yukon gold potatoes, baked in the skin and wrapped in foil

• Juice and zest of 1 lemon

• 1 tablespoon chopped chives

• 1 tablespoon extra virgin olive oil

• 4 6- to 8- ounce snapper fillets, skin on, scaled and scored

• 1 recipe Tea Smoking Technique

• Kosher Salt and freshly ground black pepper

• Grapeseed or canola oil for cooking

 

In a prepared wok or smoker, smoke the shrimp shells and onion slices for 30 minutes.  Transfer to a sauce pan and cover with cream.  Bring to a simmer and reduce by 50%.  Store cream mixture overnight in the fridge, if possible. Strain cream and reheat if stored in fridge. Scoop out hot potatoes into a bowl and mix in with enough infused cream to get a smooth texture.  Season with kosher salt and freshly ground black pepper to taste. In a small bowl, mix together the lemon zest and juice, chives and extra virgin olive oil, and season with kosher salt and freshly ground black pepper.  Season flesh-side of snapper with kosher salt and freshly ground black pepper. In a sauté pan coated lightly with oil over high heat, sear snapper skin-side down until crisp, about 3 to 4 minutes, then flip and sear an additional 2 to 3 minutes. On a plate, place a small mound of shrimp-infused  potatoes and top with snapper, skin-side up. Drizzle vinaigrette around the plate.

©2006 Ming Tsai