Celebrate ‘Wine Wednesdays’ with Roy’s

BONITA SPRINGS, Fla. – Wednesday is a good time to wind down with some wine. Roy’s knows how to celebrate Wine Wednesdays with the perfect pairing.

Roy’s Chef Jason Grasty stopped by the studio to show us how to make Portuguese sausage-crusted American Red Snapper. He pairs it with the 2013 Morgan Cotes Du Crow’s red blend. You can get this special pairing at Roy’s through the end of March.

Portuguese Sausage Crust

Ingredients

• 1/2 stick of unsalted butter
• 1/2 Portuguese sausage
• 5 oz. panko bread crumbs
• 1/2 oz. whole garlic cloves
• 3 oz. peeled shallots
• 1 tsp. vegetable oil
• Salt & pepper to taste

Instructions

1. Toss the shallots and garlic cloves in the vegetable oil and roast at 350 degrees high fan for 15-20 minutes. Remove from the oven and cool to room temperature.
2. Grind the Portuguese sausage, shallots and garlic.
3. Allow butter to come to room temperature and whip for 2-3 minutes.
4. Add in the ground sausage mixture, then add panko bread crumbs, salt and pepper.

Charred Tomato Lemongrass Essence

Ingredients

• 1 oz. soybean oil
• 3.5 oz. chopped lemongrass
• 2 each charred roma tomatoes
• 1 oz. chopped garlic
• 1 oz. chopped ginger
• .2 oz. kaffir lime leaves
• 1.5 tbsp. palm sugar
• 1.5 tbsp. sambal chili
• 1/2 qt. ketchup
• 1 qt. veal stock
• 3/4 cup distilled vinegar
• 1/4 cup liquid smoke
• 1 tbsp. molasses
• 1/2 bunch cilantro
• 1/2 bunch green onion

Instructions

1.  Heat 1 oz. of soybean oil in a heavy bottom sauce pot and sauté lemongrass, garlic, ginger and kaffir lime leaves until colorful.
2.  Deglaze with liquid smoke and sambal chili, then add ketchup and palm sugar.
3.  Cook for one minute until bubbling, add charred tomatoes and remaining ingredients and bring to a simmer.
4.  Reduce the sauce by one fourth to thicken slightly then remove from heat.
5.  Blend the mixture and then strain.

Barbeque Potato Gnocchi

Ingredients

• Charred tomato lemongrass essence
• 3.25 oz. kona lager 3 oz. butter
• 1/2 tsp. kosher salt
• 1/2 tsp. chermoulah spice
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/5 tsp. ground nutmeg
• 1/5 tsp. Ground Black Pepper
• 50 g potato flour
• 55 g potato flakes
• 82.5 g grated cheddar cheese
• 3 eggs

Instructions

1. Combine the charred tomato lemongrass essence, kona lager, butter and spices into a sauce pot.
2. Bring to a simmer and then add the flour into the sauce pot. Use a whisk to incorporate and cook for 10 minutes over low heat constantly stirring.
3. Remove from the heat and place into a mixer.
4. Add the potato flakes and cheddar cheese. Mix for 10 minutes until mixture cools.
5. Add the eggs one at a time.
6. Remove from the mixer and place into a piping bag with a metal round tip, ¼” circumference
7. Extrude the mixture through the bag and using a paring knife, cut 1” lengths over boiling salted water.
8. Cook the Gnocchi until they float. Strain, oil and reserve cold.

Final Plating

Ingredients

• 1 each snapper filet
• 7 each barbeque gnocchi
• 1 oz. mixed mushrooms
• 7 each baby heirloom tomatoes
• 1 oz. charred tomato lemongrass essence
• ¼ tsp. cilantro
• 7 each micro cilantro
• Salt and pepper to taste

Instructions

1. Season the snapper fillet with salt and pepper on both sides. On the presentation side of the fillet, spread an even layer of sausage crust over the fish
2. Sear the fish crust side down until golden brown. Flip over and finish in the oven at 350 degrees until done.
3. Over medium to high heat in a sauté pan, heat one tablespoon of vegetable oil and sauté the gnocchi. Once they start to brown, add in the mushrooms. Add one tablespoon whole butter and the fresh herbs.
4. Finish with heirloom tomatoes, essence, micro cilantro, salt and pepper.