Try This At Home: Gulf Coast Snapper


By Andrew Belonsky

Executive Chef Kristin Butterworth shares her special recipe so you too can share in New Orleans' distinct flavor.

?We're well aware not all readers can jet down to New Orleans whenever they feel like sampling its expansive culinary scene, so for those of you who find it difficult to visit Crescent City, or for those of you who want to take the experience home, Chef Kristin Butterworth, executive chef at The Windsor Court Hotel's Grill Room, graciously shared her recipe for Gulf Coast Snapper with creamy chowder, mirepoix (a mix of celery, crrotes and and horseradish foam.

We have yet to attempt it on this end, but it's definitely going to the top of our food "to-do" list. If you beat us to the stove, let us know how it goes.

>Gulf Coast Snapper

Served with Creamy Chowder, Mirepoix, Fried Oysters, Horseradish Foam, White Celery

2 Portions


1 ea. Whole Snapper, Cleaned

Salt, To Taste

Pepper, To Taste

2 Tbl. Soybean Oil


1/2 Pound Butter

2 ea. Celery Root, Peeled, Sliced

4 ea. Celery, Small Diced

1 ea. Onion, Sliced

1 ea. Potato, Sliced

2 Quarts Vegetable Stock

1 Bay leaf

Salt, to taste

Pepper, to taste

2 cups Heavy Cream

>Mirepoix for Chowder

1 ea. Potato, Small Dice

1 ea. Onion, Small Dice

2 Ea. Carrots, Small Dice

>Breaded Oysters

6 ea. Louisiana Oysters, Shucked, Trimmed

1 cup Flour

Salt, to taste

Pepper, to taste

>Horseradish Foam

1 Cup Juiced Horseradish

? Cup Water

1 Tablespoon Sugar

1 Teaspoon Salt

2 Tablespoons Soy Lecithin

Tags: New Orleans