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In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Tenney Flynn from GW Fins prepares Braised Red Snapper.

Braised Red Snapper, Peking Duck Dumplings and Mushroom Nage,
Makes 4 servings

Duck Forcemeat

8 oz Skinned duck breast
2 each Duck skin
4 Tbs. Lard or duck fat
2 tsp. Kosher salt
1 tsp. Black pepper
1/4 tsp. Chinese 5 spice
1/2 Beaten egg
12 oz Heavy cream, chilled
1 oz. Dried porcini mushrooms, reconstituted
2 oz. Shiitakes, julienned
1 tsp. Shallots, diced
1 Tbs. White wine
2 Tbs. Veal jus
4 Tbs. Diced chives
1 oz. Smithfield ham, finely diced
Cornstarch and water slurry
1 package Gyoza wonton skins
4 5 - 6 ounce Red Snapper filets, skin on
4 cups Mushroom stock
1 package Maitake mushrooms
1 package Enoki mushrooms

Method for forcemeat:

Skin the duck breast and cut the meat into strips. Reserve skin.
Place the meat in the freezer for a few minutes. Place the 12 ounces of heavy cream in the freezer as well.
Grind or finely dice the semi frozen meat finely and place in a chilled food processor. Pulse the machine until the meat starts to gather and add the egg, salt, pepper and 5 spice. Add the cream in a thin stream while mixing until it’s all incorporated.
Place this mixture in an iced bowl and refrigerate.
Cut the duck skin in a thin julienne and render until crispy in the lard or duck fat. Remove and drain on paper, sprinkle with salt and reserve.
Sauté the diced reconstituted porcinis and the shitakes in a tablespoon of butter with the shallots.
Cook until soft, deglaze with the white wine and add the veal jus.
Chill and serve
Dice the chives and the cooked Smithfield ham.
When the mushrooms have chilled add them to the forcemeat with the chives and ham. Stir this over ice until it thickens slightly.

Method for dumplings:

Place about two teaspoons of the forcemeat in the center of a wonton round.
Push a crispy piece of duck crackling into the middle, moisten the edges with the cornstarch and water slurry to make it sticky and seal by pinching the edges together. Place on a baking sheet dusted with cornstarch so the dumplings don’t touch.
Make at least five per person.
Cover and refrigerate.

Method for Red Snapper;

Heat the mushroom stock. Break apart the maitake mushrooms and brown in butter for three minutes
Put a pot of water on to cook the dumplings
Season the fish with salt and pepper and lightly dust in flour. Place 2 tablespoons of olive oil in a preheated large saute pan and lay the filets skin side down in and saute for about three minutes on medium to high heat.
Place the dumplings in the boiling salted water and cook for 3-4 minutes.
Turn the fish, add 2 cups of the heated mushroom stock and browned maitakes. Bring to a boil and place the pan in a 350 oven for three minutes.
Remove and add the enoki mushrooms.

To Serve:
Divide the broth into four preheated large pasta bowls, plate the fish in the center, top with the mushrooms and arrange the dumplings in the broth. Serve immediately