Recipe: Whole Snapper with Bottarga Butter

Whole Fish w. Bottarga Butter

Whole Fish w. Bottarga Butter

We like to keep it in the family here at LOLA and during the summer season we like to use Cortez Gold Bottarga on nearly everything. Mic Cripe, Director of Operations Anna Maria Fish Company and Chef treated us to a great summer meal of Whole Red Snapper with Bottarga Butter a perfect accompaniment for LOLA Chardonnay.

RED SNAPPER

2 cloves garlic (whole)
4 sprigs of thyme
4 lemon slices
salt, pepper, olive oil

Instructions:

Remove guts & scales. Pat dry with paper towels or lint free kitchen towel. Olive oil, salt & pepper the inside of the belly. Stuff the garlic cloves near the mouth, lemon slices, thyme. Lightly olive oil, salt, pepper both sides of the red snapper.

BOTTARGA BUTTER

1lb. butter (un-salted)
4oz. bottarga (micro-planned)
2Tbs. sea salt
1Tbs. chili flakes

Instructions:

Soften butter, add bottarga, sea salt, chili flakes. Mix thoroughly.

ASSEMBLE:

1 whole snapper (prepped)
2 garlic cloves (sliced)
Fresno chili (4 thin slices)
1/2c. white wine
1c. vegetable stock
1 Tbsp. sea salt
4 Tbsp. bottarga butter
2 Tpsp. chives (chopped thin)
1/4c. bread crumbs

Instructions:

Pre-heat oven to 425 degrees. Heat large skillet to high heat. Once pan begins to smoke, add 1 tsp. olive oil. Place prepped red snapper side down into the pan. Let roast for 4-5 minutes without disrupting. Once the skin is browned and crispy, flip & repeat to the other side. Once you have both sides browned and crispy, place into the oven for 12 min. Remove and let fish cool for about 5 min. before placing on serving platter.

In a separate pan on medium heat, add 1tbsp. olive oil & sliced garlic. Toast until light brown – about 3 minutes. Add sliced fresno chili, cook with garlic until soft (2 min). Turn pan to med/high heat and add white wine. Let the alcohol burn off, about 1 min. Add vegetable stock and reduce until thick enough to coat a spoon. Turn off heat. Slowly stir in the bottarga butter, careful not to boil or the sauce will break. Once the butter is incorporated, taste for salt – add if necessary. Pour contents of the pan over red snapper, carefully spooning some sauce into the belly. Garnish with Chopped Chives & Bread Crumbs. Serve over rice. Enjoy!