Hibachi Grilled Snapper with Ikura Beurre Blanc by Oishimate

Ingredients

• 2 snapper fillets (skin-on)
• 2 tbsp shallots, finely minced
• 1/4 cup sake
• 2 tbsp rice vinegar
• 1/4 cup fish stock
• 1/2 cup cold unsalted butter, cubed
• 2 tbsp ikura (salmon roe)
• 2 stalks green onion, julienned
• 1 tsp neutral oil (for grilling)

Instructions

1. Place julienned green onion in a bowl of ice water for 10 minutes to curl, then drain and set aside.
2. Combine shallots, sake, vinegar, and fish stock in a small saucepan over medium heat; simmer until reduced to about 2 tablespoons of liquid, about 5-7 minutes.
3. Strain the reduction through a fine-mesh sieve into a clean bowl, discarding the shallot solids.
4. Return the liquid to the pan over very low heat and whisk in the cold butter one cube at a time, ensuring each is fully emulsified before adding the next, until the sauce coats the back of a spoon.
5. Remove the sauce from heat and gently fold in the ikura.
6. Brush the snapper skin with oil and place skin-side down on a hot grill or grill pan over direct heat, cooking for 4-5 minutes until the skin is crispy.
7. Flip the fish and cook for an additional 2-3 minutes, or until the flesh is opaque and flakes easily.
8. Plate the snapper, spoon the beurre blanc over the top, and garnish with the curled green onions.