Texas Snapper

Cannellini Beans, Pecan Pesto, Broken Chorizo Vinaigrette, Fresh Herbs

Chef Daniel Ben-David of Hilton Austin | Austin, TX

“In this dish, we are using chorizo, so it only makes sense to stay true to that region and also highlight Sherry Vinegar from Spain. Sherry vinegar is the perfect balancing ingredient for a vinaigrette. It almost always calms it down and balances the entire dish since the rest of the dish has such dominant flavors.” - Chef Daniel Ben-David

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Adapted by StarChefs | september 2023

INGREDIENTS

Pecan Pesto:
1 ounce garlic
2 ounces toasted pecans
4 ounces shredded parmesan
1 ounce lemon juice
8 ounces arugula
2 ounces blended oil
Kosher salt
Ground black pepper

Broken Chorizo Vinaigrette:
2 quarts diced piquillo peppers
24 ounces diced chorizo
8 ounces diced shallot
8 cloves minced garlic
30 chives, thinly sliced
15 ounces lemon juice
32 ounces extra virgin olive oil
2 ounces kosher salt
4 ounces Sherry Vinegar from Spain
Kosher salt
Ground black pepper

Herb Salad:
4 ounces oregano
4 ounces chervil
4 ounces chives
4 ounces frisée
4 ounces basil
4 ounces rosemary
4 ounces thyme
4 ounces parsley
Edible flowers
Fresh mint
Extra virgin olive oil
Lemon juice
Kosher salt
Ground black pepper

To Assemble and Serve:
Cooked cannellini beans
Neutral oil
8 ounce Texas snapper fillet
Lemon juice

METHOD

For the Pecan Pesto:
In a food processor, combine garlic, pecans, cheese, and lemon juice. Blend until smooth. Add arugula and half of the oil. Blend until smooth. Add remaining oil and blend until fully emulsified. Season with salt and pepper, then transfer to an airtight container and reserve.

For the Broken Chorizo Vinaigrette:
In a mixing bowl, combine all ingredients. Toss to combine, then season with salt and pepper. Transfer to a squeeze bottle and refrigerate.

For the Pesto Beans:
In a bowl, combine cannellini beans and a spoonful of Arugula-Pecan Pesto. Reserve.

For the Herb Salad:
Place all herbs and edible flowers into an ice bath. Let sit 10 minutes. Spin dry and transfer to a mixing bowl. Dress herbs with olive oil, lemon juice, salt and pepper. Set aside.

To Assemble and Serve:
In a mixing bowl, toss beans with 1 spoonful Pecan Pesto. Transfer to a saucepan over medium heat and warm through. In a sauté pan over medium flame, heat oil. Fry snapper until cooked through. Let cool. Transfer beans to the center of a serving plate. Top with 1 spoonful Broken Chorizo Vinaigrette followed by fried snapper. Season with lemon juice. Garnish with Herb Salad.

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