Opaka-Paka with Chestnut Butter and Asparagus
Fall Season
(Serves 4)

4 -7oz filets Opaka-Paka (You can substitute with fresh snapper)
12 White Asparagus
1 Eggplant
1 We Be Pumpkin (small pumpkin)
1 Orange Zest
1 Egg
Extra Virgin Olive Oil
Chestnut powder (to prepare: Peal 5 chestnuts, grind in a Robot Coupe )
chervil or melissa herbs for garnish

Sauce:
1/2 Bottle Chandon Reserve Brut
1 Shallot (diced)
3 oz. Plugra Butter (no salt)
1 oz Cream

Directions:

Prepare Vegetables

Dice eggplant brunoise (small cubes), saute in Extra Virgin Olive Oil, drain and put aside
Dice mini pumpkin brunoise (small cubes), sauté in Extra Virgin Olive Oil and a pinch of butter, until soft (2 – 3 minutes), put aside
Blanch the asparagus 6 min in salty boiling water, put aside
Prepare eggwash by placing 1 egg in small bowl, lightly beat with salt and pepper
Dip the top of the asparagus in the eggwash then in the chestnut powder. Reserve asparagus on a plate.

Prepare Sauce
Combine Chandon Reserve Brut with diced shallots and the rest of the chestnut powder
Reduce 2/3 (over medium heat)
Add cream to mixture; place inside blender with 3 oz of plugra butter.
Blend and put aside. Season to taste.

Prepare Fish
Sauté the Opaka Paka, on the skin, with extra virgin olive oil (3 – 4 minutes)

Serve
Place the medium warm diced eggplant and pumpkin in the middle of the plate with orange zest
Arrange chestnut asparagus on the top
Place your prepared Opaka Paka on the top and brush the skin with olive oil
Arrange the sauce around the entrée, and add a touch of chervil or melissa herbs

Enjoy and stay healthy,
Eric Torralba