Jamie's Wine Bar and Restaurant

Chef Michael Rogers
424 E. Zaragossa St. Pensacola, FL 850-434-2911

Macadamian Nut Crusted Snapper Filet,
Creme Brulee


Macadamian Nut Crusted Snapper Filet

  • 1 snapper filet
  • 1/2 cup macadamian nuts, toasted
  • 1/2 cup all purpose flour
  • Salt and white pepper to taste
  • Eggwash (egg and water)
  • Olive oil

Place nuts, flour, salt and pepper in food processor and puree until nuts are in small pieces. Place snapper filet in eggwash and then coat in nut and flour mixture. Lightly saute in olive oil and then finish in oven at 425 degrees until done (time varies with thickness of fish).

Buerre Blanc Sauce:

  • 1 Tbsp. lemon juice
  • 1 cup white wine
  • 1/4 vanilla bean
  • 4 dried chipotle peppers
  • 1 lb. whole butter, cold and cubed

Cut vanilla bean open and shave out seeds. Add to lemon juice, white wine, and peppers. Reduce by 3/4. Add whole butter slowly, swirling pan to incorporate mixture until smooth consistency. Serve with snapper filet.

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Creme Brulee

  • 1 qt. heavy cream
  • 10 egg yolks
  • 1/2 vanilla bean, split lengthwise
  • 1/2 cup granulated sugar

In a 2 1/2 qt. saucepan, bring the heavy cream and vanilla bean to a simmer. Whisk the egg yolks and sugar over a double boiler to desired thickness (able to draw a figure 8 on top of the mixture). Remove vanilla bean from heavy cream. Gently add the cream into the egg mixture by using a ladle to dispense small amounts of the cream into the bowl. Continue to add cream until mixture incorporates smoothly. Pour this mixture into saucepan and stir over very low gas heat for four minutes. With a ladle, pour the mixture into the brulee shells or custard cups and submerge into a waterbath. Make sure waterbath is room temperature before placing in oven. Bake at 275 degrees in middle rack of oven for 25 minutes or until middle of the custard wiggles like jello. Do not overcook! Cool completely before serving.

To finish creme brulee, layer sugar over the top and place under broiler. Caramelize the sugar and allow to cool. To serve, crack the candied topping and garnish with your favorite fruit or flame with liqueur.

Creme Brulee Toppings:

Cognac Cream - Whip 1 cup heavy cream, 1 Tbsp. powdered sugar, 1 oz. cognac until thick. Place a dollop on creme brulee and serve.
Grand Marnier - Light 3/4 oz. Grand Marnier in shot glass and pour over creme brulee and serve.
Fruit - Wash 1 pt. berries and slice 1 mango. Arrange on top of creme brulee and serve.

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