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Bravo’s ‘Top Chef’ shares one of his top recipes

Harold Dieterle, the winner of the TV reality cooking series, tells you how to make his signature red snapper dish at home

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'Top Chef' serves up snapper
May 25: Chef Harold Dieterle, winner of Bravo's "Top Chef," talks with the "Today" show's Al Roker about his $100,000 in winnings, and cooks up his favorite dish, steamed snapper.

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TODAY
updated 11:29 a.m. ET May 25, 2006

Harold Dieterle is the first winner of Bravo's reality cooking series “Top Chef.” Dieterle shares a recipe for one of his signature dishes, Steamed Snapper Red Snapper with Morels, Rock Shrimp, Tat Soi, and Spring Pea Sauce. This exotic seafood dish not only showcases his talents, but also his take on food. And the New Yorker may serve it in his new restaurant. Dieterle was invited on "Today" to prepare this dish. Try his recipe at home:

Steamed Snapper with Morels, Rock Shrimp, Tat Soi, and Spring Pea Sauce
Chef Harold Dieterle

Serves four

If you have problems finding tat soi, just ask your green grocer for Chinese spinach. It’s the same thing.

INGREDIENTS

• 4 (6-ounce) red snapper filets

Seasoned water:

• 1 to 2 stalks lemon grass, smashed
• 1 clove garlic, smashed
• 1 1-inch piece ginger, smashed
• 2 cups white wine
• 4 limes, juiced
• 1 gallon water

Vegetables and shrimp:

• 4 ounces morels
• 1 to 2 shallots, minced
• 4 ounces rock shrimp
• 4 ounces tat soi or baby spinach
• 2 tablespoons butter
• 1 lemon, juiced
• 2 to 4 teaspoons chives, snipped
• 1 tablespoon extra virgin olive oil

Pea puree:

• 4 ounces English peas, shelled
• 1 shallots, sliced
• 1 clove garlic, sliced
• 1 cup vegetable stock
• 1 tablespoon butter
• 2 ounces spinach
• 1 teaspoon tarragon
• 1 tablespoon salt and pepper
• Extra virgin olive oil
• 4 tablespoons Micro greens

Recipe continues below ↓
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DIRECTIONS

Seasoned water:
Place lemon grass, ginger, garlic, lime juice, and water in a steamer and bring to a boil. Season heavily and let it simmer for 30 minutes.

Pea puree:
In a sauce pan, sweat the garlic, shallots and peas in oil. Deglaze with the vegetable stock and season. Simmer for 8 minutes. In another sauté pan, melt the butter and sauté the spinach and tarragon, and season. Place the pea stew and spinach in the blender. Blend until smooth, strain.

Red snapper:
Place the scored pieces of fish in the steamer (of seasoned water), steam for 5 minutes.

Vegetables and shrimp:
In a sauté pan, heat the oil to medium-high heat. Place the rock shrimp, shallots, and morels in the pan. Sauté for 3 minutes. Add the butter, tat soi, lemon juice, and chives to the shrimp mixture. Season to taste.

Lay a base of the pea sauce, arrange your vegetables and shrimp over the sauce, and then place the snapper on top. Garnish with micro greens.

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