Dinner

Pan-Roasted Snapper en Papillote with Charred Tomatillo-Cilantro Emulsion & Roasted Spring Vegetables

A pristine whole red snapper is seasoned inside and out, wrapped with charred tomatillo-cilantro emulsion, spring onions, and fresh herbs in a parchment packet, then roasted until the flesh is translucent and steaming. The packet is torn open tableside, releasing fragrant steam, and served with a pool of the emulsion and roasted spring vegetables—carrots, turnips, radishes—that have been caramelized in garlic oil. The technique is French-classical but the sauce is unapologetically Mexican.