Golden Snapper with Passion Fruit Beurre Blanc, Creamy Millet with Chives, and Glazed Baby Carrots

Instructions

1. 1

   1. Pat the snapper fillets dry with paper towels and season on both sides with 4 g (3/4 tsp) salt and the black pepper. Let them rest for 10 minutes while you prepare the sides.

2. 2

   2. Place the millet in a medium saucepan with the water and 2 g (1/4 tsp) salt. Bring to a boil, reduce to low, cover, and cook for 18 to 20 minutes until the liquid is absorbed and the grains are tender. Turn off the heat and let it rest, covered, for 5 minutes.

3. 3

   3. Meanwhile, heat a medium skillet with 15 ml (1 tbsp) olive oil over medium heat. Add the baby carrots, honey, lemon juice, 60 ml (1/4 cup) water, and 1 g (1/8 tsp) salt. Cook for 10 to 12 minutes, stirring occasionally, until the liquid reduces and the carrots are tender and glossy. Keep warm.

4. 4

   4. For the sauce, place the shallot, white wine, and passion fruit pulp in a small saucepan. Cook over medium heat for 6 to 8 minutes until reduced by about half. Add the heavy cream and cook 1 minute more.

5. 5

   5. Lower the heat to the minimum and whisk in 50 g (3 1/2 tbsp) cold butter little by little to create a shiny, lightly thickened sauce. Add the lemon zest and taste for salt; add the remaining 1 g (1/8 tsp) if needed. Keep warm without boiling.

6. 6

   6. Fluff the millet with a fork and mix in 20 g (1 1/2 tbsp) butter and 8 g (2 tbsp) chopped chives. Adjust salt if needed. Keep covered.

7. 7

   7. Heat a large skillet, preferably nonstick or steel, over medium-high heat. Add the remaining 15 ml (1 tbsp) olive oil. Place the snapper fillets skin-side down and press gently with a spatula for 20 seconds to prevent curling. Cook for 4 to 5 minutes on the skin side until crisp.

8. 8

   8. Flip the fillets and cook 2 to 3 minutes more, until the fish is just cooked through and flakes easily. If you prefer to finish it in the oven, transfer the skillet to a preheated oven at 180°C / 350°F for 2 minutes.

9. 9

   9. Spoon a bed of creamy millet onto each plate. Set a snapper fillet on top, arrange the baby carrots on the side, and spoon over the passion fruit beurre blanc. Finish with the remaining chives and serve immediately.