Potato-wrapped Red Snapper Ingredients:
3 large Idaho Russet potatoes
4 tablespoons potato starch
Salt and freshly ground pepper
4 6-ounce skinless red snapper fillets
1 cup canola oil
Creamy Leek Fondue Ingredients:
4 leeks, whites only
4-6 sprigs fresh thyme, chopped
2 tablespoons butter
8 ounces heavy cream
Salt and freshly ground pepper, to taste
Red Wine Reduction Ingredients:
1 onion, peeled and largely diced
1 carrot, peeled and sliced
1 head of garlic, halved
1/2 leek, halved and sliced
3 tablespoons olive oil, divided
1 bottle Cabernet Sauvignon
Bones of half a chicken
4 cups chicken stock
2 cups beef stock
1/2 cup water
Salt and freshly ground pepper
For Potato-wrapped Red Snapper:
1. Cut the potatoes into a rectangle, cutting off all the skin.
2. Slice the potatoes with a slicer or sharp knife, thin enough so that you can see through them. Hold in cold water until ready use then drain.
3. Lay four 12-inch by 12-inch pieces of plastic wrap on a table. Place the potato slices so they slightly overlap each other on the plastic wrap, leaving a 2-3 inch margin around the edges to create four beds of potatoes.
4. Sprinkle potato starch evenly over each potato bed.
5. Season the fish with salt and pepper and place one fish in the center of each potato bed.
6. Fold one end of the plastic wrap over the fish to wrap the potato around it. Repeat with the other end. Keep wrapped in the plastic wrap to prevent discoloration.
7. Heat canola oil to 300 degrees in a large non-stick saute pan. Unwrap fish and place in pan. The oil should come halfway up the fish.
8. Cook fish until golden brown on one side. Turn fish over and continue cooking for about 10 minutes and golden brown.
9. Drain fish on a paper towel and season with salt and pepper.
Cooks’ notes: Cut the red snapper fillets as rectangle as possible to make it simpler to wrap with the potato slices.
For Creamy Leek Fondue:
1. Wash leeks thoroughly and drain. Cut the leeks in half lengthwise and cut the halves in diagonal 1-inch thick pieces.
2. Melt the butter and thyme in a medium saucepan.
3. Add leeks and cook slowly until they soften.
4. Add cream, salt, and pepper. Reduce until thick.
Cooks’ notes: The term “fondue” refers to finely chopped vegetables that have been reduced to a pulp by slow cooking.
For Red Wine Reduction:
1. Preheat oven to 500 degrees F.
2. Caramelize the onion, carrot, garlic, and leeks with 2 tablespoons of olive oil in a 6-quart heavy pot over moderately high heat, stirring until golden brown. Season with salt.
3. Add the wine to the vegetables and reduce by half, stirring often.
4. Toss the chicken bones with 1 tablespoon olive oil and place in a roasting pan. Roast the bones in the oven for about 30-45 minutes, or until golden brown.
5. Add the chicken and beef stocks, water, and roasted bones to the vegetables and wine.
6. Bring to a simmer and reduce heat. Skim off the oil with a spoon as necessary.
7. Simmer for 2 hours and pass through a fine strainer.
8. Return to heat to further reduce the sauce for about 30 minutes.
9. Finish with salt, pepper, and a small amount of Cabernet Sauvignon, to taste.
10. If necessary, pass again through a fine strainer
Cooks’ notes: This reduction takes several hours to complete. It may be made a day ahead. Once cooked, allow it to cool completely and store in a covered container in the refrigerator. Simply reheat the reduction just before serving.
To Serve: Place leek fondue in the center of a plate and place the fish on top. Ladle the sauce on the plate.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
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