Escoveitch Snapper

Serves 4

Ingredients
2 (8-ounce) snapper fillets, cut in half widthwise
1 lime
1/2 cup all-purpose flour
1 tablespoon oil
1 tablespoon unsalted butter
1 cup white vinegar
1/8 teaspoon salt
1/8 teaspoon sugar
2 medium carrots, peeled and finely julienned
1 red bell pepper, finely julienned
1 green bell pepper, finely julienned
1 yellow bell pepper, finely julienned
1 habañero pepper, sliced into thin rings
1 large yellow onion, sliced into thin rings
6 whole allspice berries
1 small bunch fresh parsley, for garnish

Method of Preparation

1. Preheat the oven to 350°F. 

2. Place the salmon in a medium-size shallow dish. Add water to cover and squeeze the lime juice into the water. Gently “wash” the fillets with the lime water. Discard the water and pat the salmon dry. Dip the fillets into the flour to coat evenly, shaking off any excess.

3. Heat the oil and butter in a large skillet over medium heat. Add the salmon fillets and cook until slightly browned on all sides, about 2 minutes per side.

4. Remove the salmon and slice each fillet into 4 slices on a bias. Place on a plate and cool to room temperature.

5. In a medium-size saucepan, combine 1 cup water, the vinegar, salt, and sugar, and bring to a boil over medium-high heat. Add the carrots, bell peppers, onion, and allspice berries, and cook for about 2 to 3 minutes, until heated through.

6. To serve, place the salmon on a serving platter or divide among individual plates. Spoon the vegetables and sauce over the salmon, and garnish with parsley.

Veal Fricassée with Veal Meatballs & Oysters

Serves 8

Veal Ingredients
5 pounds boneless veal shoulder, cut into 2-inch cubes
8 cups dry white wine, such as Sauvignon Blanc
4 leeks (white parts only), trimmed and chopped
2 celery ribs, chopped
2 large yellow onions, chopped
2 cloves garlic, chopped
1 Bouquet Garni (page 00)
3 tablespoons salt
11/2 teaspoons freshly ground white pepper

Meatballs Ingredients
3 tablespoons unsalted butter
1 yellow onion, finely chopped
1 pound ground veal
2 eggs
1 egg yolk
1 scallion, trimmed and finely chopped
1/2 cup soaked bread (see Chef’s Note)
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper

Sauce Ingredients
6 tablespoons unsalted butter, softened
1 cup all-purpose flour
1/2 cup heavy cream
4 egg yolks, lightly beaten
Juice of 2 large lemons (about 1/4 cup), strained
Salt and freshly ground black pepper

Oysters Ingredients
2 cups dry white wine, such as Sauvignon Blanc
2 medium shallots, chopped
24 Bluepoint oysters, shucked (see Chef’s Note)
Chopped fresh parsley, for garnish

Method of Preparation

Prepare the veal: In a large saucepan, bring the veal, wine, and 8 cups of water to a boil over high heat, skimming and discarding any foam that rises to the surface. Add the leeks, celery, onions, garlic, bouquet garnish, salt, and pepper, and return to a boil. Reduce the heat to medium-low, and simmer for 1 hour.

Method of Preparation

Prepare the meatballs: Heat 1 tablespoon of the butter in a small sauté pan over medium heat, add the onion and sauté until translucent. Remove from heat, and set aside to cool completely. In a medium-size bowl, mix together the onion, the remaining butter, the veal, eggs, egg yolk, scallion, bread, parsley, and salt and pepper. Using a 1 teaspoon-size measuring spoon, scoop up portions of the mixture and roll into balls. Heat the remaining butter in a large skillet over medium heat, and add the meatballs. Cook for 5 to 8 minutes, until they are firm and cooked completely through. Set aside and keep warm.

Method of Preparation

Prepare the sauce: Remove the veal from the saucepan with a slotted spoon. Strain the stock through a fine mesh strainer or cheesecloth into a large bowl, and discard the vegetables and bouquet garnish. Return the stock to the saucepan, and bring to a boil over high heat. Reduce the heat to medium, and simmer until the stock is reduced by half, about 15 minutes. In a small bowl, knead together the butter and flour to form a smooth paste (beurre manié). Whisk the beurre manié, a little at a time, into the stock, and continue to simmer, stirring frequently, until the sauce is thickened and smooth, about 15 minutes. Strain the sauce again, and return it to the saucepan, maintaining it at a low simmer over low heat. In a small bowl, whisk together the cream and egg yolks. Gradually stir this mixture into the sauce and fold in the reserved veal, simmering gently until just heated. Do not bring to a boil. Stir in the lemon juice, and season to taste with salt and pepper. Gently stir the meatballs into the sauce.

Method of Preparation

Prepare the oysters: In a medium-size sauté pan over low heat, combine the wine and shallots and bring to a simmer. Gently drop in the oysters and poach until the edges begin to curl, about 1 to 2 minutes. Transfer the fricassée to a large serving tureen or platter. Gently remove the oysters with a slotted spoon and place on top of the fricassée. Garnish with the parsley.

Chef’s Note: Soak about 11/2 cups of large slices or chunks of bread (do not use bread cubes, as they will absorb too much liquid) in about 2/3 cup of water until they have absorbed most of the liquid. Squeeze the pieces to remove as much water as possible, and they are ready to use. You should have 1/2 cup of soaked bread after squeezing out the water.

Chef’s Note: For ease in preparation, you can purchase oysters already shucked from a local fishmonger, or in most supermarkets.