Recipe: Red Snapper Roses on a Bed of Leeks with Ginger Cream and Grilled Tomatoes (Puerto Rican)

RED SNAPPER ROSES ON A BED OF LEEKS
WITH GINGER CREAM AND GRILLED TOMATOES

"Cartucho is a deep-water fish, belonging to the snapper family, which has delicious meat. Ginger was one of Puerto Rico's primary exports during the Spanish regime."

10 ounces cartucho OR red snapper fillet, very thinly sliced
1 leek, cut in 1-inch slices
2 tablespoons butter
1 teaspoon sugar
1 (1-inch) piece fresh ginger, peeled and sliced
Salt and pepper
1 cup heavy whipping cream
1 teaspoon gingerroot, peeled and grated
1/2 lime
2 small ripe tomatoes, cut in halves
Pinch fresh garlic
2 tablespoons dry white wine
Cooked white rice (for serving)

On a greased piece of waxed paper, form fish slices into spirals, going from small to large, creating two roses, 3 inches in diameter each.

Place leek slices in a small saucepan, cover with water and butter, sugar, a slice of ginger, salt and pepper. Cook over low heat 10 minutes. Remove, drain and set aside. Keep hot.

In another saucepan mix cream with grated ginger, salt and pepper. Simmer over very low heat 5 minutes.

Add a few drops of lime juice and strain.Season tomatoes with a pinch garlic, salt and pepper and grill.

Season fish roses with salt and pepper and moisten with a splash of white wine.

Roast in a preheated 375 degree F oven 8 to 10 minutes, being careful not to overcook fish.

PRESENTATION:
Place a bed of white rice in center of a plate. Cover with drained leeks, followed by fish. Garnish with grilled tomatoes. Surround with ginger sauce. Serve immediately.

Makes 2 servings
Recipe by Daniel Vasse, chef-owner of Chez Daniel, The Grill and Daniel by the Sea, Palmas del Mar, Puerto Rico.
Source: Puerto Rico: Grand Cuisine of the Caribbean by Jose L. Diaz de Villegas, University of Puerto Rico Press