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Bacon Infused American Red Snapper - World Food Championships 2015 4th Place Winner

American Red Snapper Bacon Mushroom Hash and Bacon Parsnip Porridge

Perfectly cooked American Red Snapper, accompanied by a crisp mushroom hash, in a creamy bacon parsnip porridge; makes for the perfect bite of comfort food. The woody favors of the crispy sautéed mushrooms are the perfect crunch paired with the creamy parsnip bacon broth. American Red Snapper is cooked to perfection with just a hint of salt and served with a thyme and lemon compound butter. My recipe placed me 4th in the Top Ten of World Food Championships 2015 Bacon Category.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Author: Rebecka Evans

Ingredients

  • 1 3 pound whole American Red Snapper
  • 1 pound Applewood Smoked Wright Brand Bacon divided
  • 2 large 1 large russet potato skins on (about 2 cups) peeled and diced Optional: Penobscot Potato Skins
  • 4-5 parsnips (about 1/12 cups) peeled and diced
  • 1 ear fresh corn
  • 1 cup canned creamed corn
  • ⅔ cups chopped leeks white part only
  • 5 clove garlic minced, divided
  • 1 cup Challenge European butter divided
  • 2 cups chicken stock plus ½ cup more if necessary for consistency
  • ½ cup heavy cream
  • 3 cups mixed mushrooms Enoki, Shiitake, Beech cleaned and rough chopped
  • ½ medium onion diced
  • 3 tablespoons olive oil divided, and more if needed,
  • 2 cups vegetable oil for frying
  • Juice from ½ lemon
  • 3 tablespoon fresh thyme divided
  • 1 tablespoon fancy pimientos chopped
  • 6 each whole okra, sliced
  • ½ cup corn meal
  • salt and pepper to taste

Instructions

For the American Red Snapper

  • Scale and clean whole red snapper, leaving skin on. Optional: remove skin
  • Cut into 4-3 once portions, dry fish with paper towel. Season with salt and pepper

For the American Red Snapper

  • To make compound butter, combine 1 ½ sticks room temperature butter, juice from ½ lemon, 2 tablespoon fresh or dried thyme. Refrigerate until ready to use
  • In a medium sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter
  • Place seasoned American Red Snapper skin side down in hot pan and cook on first side for 3 minutes, gently flip fish and cook until done. Remove fish from pan and rest until ready to plate

For the Bacon Corn Porridge

  • Cook ½ pound diced Wright Brand Bacon in a saucepan over medium heat until crisp, remove bacon and set aside (reserve out ¼ cup cooked bacon crumbles for garnish)
  • Pour off bacon fat
  • Cut fresh corn from cob
  • In the same pan, dry roast fresh corn, remove from pan and set aside
  • Add 1 tablespoon butter
  • Chop leeks using white parts only, sauté leeks, and garlic until translucent
  • Add chicken stock and deglaze pan
  • Add diced Penobscot potatoes, and diced parsnips
  • Cook until potatoes and parsnips are fork tender
  • Using an immersion blender, blend potato and parsnip until smooth
  • Add creamed corn and fresh roasted corn, add additional stock if mixture is too thick (should be the consistency of clam chowder) bring to a boil, cook for 2-3 mounts
  • Reduce heat, and simmer over medium heat until ready to serve, about 30 minutes
  • About 5 minutes prior to serving stir in, ½ cup heavy cream, cook another 2-3 minutes

For the Bacon Mushroom Potato Hash

  • Using two sauce pans, prepare mushrooms and potatoes separately, you will combine later.
  • Rough chop mushrooms

Mushrooms

  • In a medium statue pan, melt 1 tablespoon olive oil and 1 tablespoon butter over medium high heat
  • Add mushrooms and sauté until juices release
  • season with salt and pepper, taste
  • Continue cooking until mushroom are caramelized, add more oil as necessary, cut the heat and set aside until ready to combine

Potatoes

  • In separate sauce pan, cook remaining ½ pound bacon until crisp, remove bacon and set aside, remove excess bacon fat.
  • Add 1 tablespoon olive oil and 1 tablespoon butter to pan
  • Cook diced onion, and potatoes for 15 minutes or until crispy and caramelized, season with salt and pepper. Taste for seasoning.
  • Add 2 tablespoons chopped thyme and stir to combine.
  • Combine cooked mushrooms with cooked potatoes and cook over medium heat until all ingredients are hot. Cut heat to low
  • Okra: In a small bowl, combine corn meal, ¼ teaspoon salt, ¼ teaspoon pepper. Slice Orka in half, lengthwise, dredge in corn meal mix. Add 1 vegetable cup oil to pan and sauté over medium heat until crisp. Light salt and use for garnish

To Plate

  • Divide hash into half of each bowl/plate
  • Pour porridge in the other half of bowl/plate. Some of the porridge will run into the hash, this is ok
  • Place a piece of cooked American red Snapper over the plated ingredients.
  • Place a teaspoon of compound butter on top of each fish filet, right before serving
  • Garnish with chopped bacon crumbles, fresh chopped thyme, lemon zest and slices of lemon and chopped pimientos