Steamed Ruby Snapper, Lemony Baby Squid and Vongole, Snow Crab and Harissa.

Hello everyone, sorry its been so long. The festive period never leaves much time for anything other than pushing on. However things have settled down now and I look forward to a good year. The end of last year has to have been the most demanding time I gone through in the 15 years or so I've been cooking. I'll save the story for another time. Back to the important stuff, food, food and more food. This is a dish we've been running for a few months now and I guess is coming to the end of it's time. For me its a great summer dish that is both light and fresh but full of flavours that bounce off each other. The snapper has been really good this year over Christmas and January. We simply just wrap it in glad wrap with some lemon oil and cook it at about 85 degrees in the steam oven. The garnish is made up of crisp sauteed hearts of baby Kos that we dress with Meyer lemon and confit garlic. We then use the citrus steam to gently heat the crab meat. The clams are cooked then the liquor is finished with a little cream and reduced to glaze the meat. We simply sear the baby squid. We make a fume with the bodies of the crab which results in a beautifully sweet and fragrant sauce which we finish with the roes. After that we finish the plates with a few dots of slightly spicy Harissa. Its good to be back and Ive got lots to post over the next few days. Later