Chef James Hudson

CHEF HUDSON’S GUEST-WORTHY RECIPE:
Seared Red Snapper served with a Mixed Watermelon, Arugula and Toasted Almond Salad finished with Creamy Saffron Sauce and Crispy Bacon

WHY?
“I strive to create menus that give our patrons a feel for the location and season. I attempt to keep my menus focused on the abundance of the flora and fauna of the region while executing unfussed over dishes that allow the ingredients to speak for themselves.”

INGREDIENTS
For the white Balsamic vinaigrette
2 oz white balsamic vinegar
1 Tbsp Dijon mustard
5 oz salad oil
Salt and pepper, to taste
For the saffron cream sauce
16 oz heavy cream
1 shallot
2 garlic cloves
1 pinch saffron
Salt and pepper, to taste

Other ingredients
6 oz red snapper
4 oz bacon
4 oz salad oil
2 oz diced red watermelon
2 oz diced yellow watermelon
1 oz toasted almonds
3 oz arugula

DIRECTIONS:
Slice bacon into thin strips and place in a sauté pan with one ounce of salad oil and cook over medium heat, stirring often until bacon is crispy. Remove from pan and let drain on paper towels.

Sweat shallots, and garlic in one ounce of salad oil until translucent. Add saffron and cook for one minute. Add cream and reduce by two thirds over medium-high heat.

Place vinegar and mustard in a small mixing bowl. Whisk for two minutes. Slowly drizzle in oil. Reserve.

Score, season, and pat dry the red snapper filet. Place skin side down in a heavy sauté pan with two ounces of salad oil. Sear until skin is crispy (approximately four minutes). Flip and cook flesh side until fish is cooked through (approximately four additional minutes).

To assemble the salad: Place watermelon, almonds, arugula, and 1.5 oz of vinaigrette in a mixing bowl and toss.

Place salad just above the center of the plate, shingle snapper just off to the side of the salad, and finish with 1.5 oz of sauce.