Recipe courtesy of Michelle LeBleu, Executive Chef, Eron Field, Aramark.
- 4-6oz. snapper filets Salt & Pepper to taste
- 1 tablespoon paprika
- 1 medium funnel bulb
- 1/2 tablespoon cayenne halved, cored, and thinly sliced
- 4 large potatoes
- 1 large bunch baby spinach, stemmed
- 4 tablespoons butter
- 1/2 tablespoons garlic chopped
- 1/2 cup heavy cream
- 3 tablespoons extra virgin olive oil
- 3lbs. Maroon carrot
- 1 tablespoon butter
- 4 tablespoons curry, toasted
Make the mashed potatoes, set aside and keep warm. Sprinkle the spices on top of the filets, and place spice side down. Cook the filets over high heat for 1 minute. Turn over. Transfer the skillet to a 350 degree oven and roast the snapper until they are just cooked through, about 6 minutes.
Place the maroon carrots into a juicer and reserve the liquid. (You can save the pulp for the maroon carrot granola.) Pour 3 cups of carrot juice into a warm saute pan with the toasted curry. Heat until warm, whisk in butter. Season to taste.
To plate, place a mound of mashed potatoes in the center of the bowl, then place the blackened snapper on top of it. Place the sautéed fennel around the potatoes, then pour the broth over the snapper until there is approximately 1/2 inch in the bottom of the bowl. Place the sautéed spinach on top of the snapper in a ball, then serve.