Ingredients
5 red snapper whole
Olive oil as needed
Salt and pepper as needed
1 cup fresh lemon juice
Preserved lemons
4 lbs. potatoes
¼ cup pernod
1 lb. butter
½ cup heavy cream
½ cup chives
¼ cup sour cream
Salt and pepper as needed
3 lbs trimmed asparagus
2 tbsps. Butter
2 oz. olive oil
2 cups finely sliced scallions
Salt and pepper as needed
Preparation
Fillet the snapper and cut for 4 to 5 oz pieces leaving the skin on. Coat with olive oil and salt and pepper and grill fast until just done. Sprinkle with lemon juices and plate.
Boil potatoes until tender and drain. Add pernod to hot pot burning off the alcohol. Add butter and heavy cream. Let butter melt and add potatoes mashing until smooth. Add sour cream and chives and season to taste. Serve.
Add olive oil to hot pan and sauté scallions quickly. Add blanched asparagus and butter and cook until desired doneness season to taste and plate.
