Justin White's Red Snapper Bacon-ified

Name: Red Snapper Bacon-ified
Ingredients: 14 yukon gold potatoes; ¼ Cup heavy cream; 3 oz. goat cheese; ½ Cup butter; 6 cloves roasted garlic, pureed; 2 Cups cooked bacon, diced; 2 Tbsp. chives, minced; Salt and pepper to taste; Beurre Blanc:; 1 small shallot, minced; ¼ Cup chardonnay; ¼ Cup white wine vinegar; ⅓ Cup heavy cream; 1 bay leaf; 1 sage leaf; 7 whole peppercorns; ¼ tsp. white pepper; ½ tsp. kosher salt; 1 Cup butter, cubed; 3 cloves roasted garlic, smashed; ½ Cup cooked bacon, diced; 2 Tbsp. bacon fat; ½ lb. pork belly diced; 1 sweet yellow onion, diced; 4 cloves garlic, minced; 10 oz. chopped greens; 16 oz. chicken broth; Salt and pepper to taste; Splash apple cider vinegar; 1 bunch purple asparagus

Red snapper, pan seared in bacon fat, on top of a bacon goat cheese and chive potato hash cake, resting on a bed of pork belly garlic greens with roasted garlic bacon beurre blanc, finished with a trio of asparagus, poached in bacon drippings, wrapped in a prosciutto chive knot.

Mealtime: Dinner
Diet: Meat Lovers
Contains: Dairy / Lactose

Purchase | $4.99

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