494 5th Avenue South, Naples, FL
Watch Chef Andrew Wicklander of Cafe Bar Lurcat make yellowtail snapper with lemon, parsley and butter. Follow his recipe using his favorite cooking tool — a sauté pan — and his favorite staples: butter and fresh herbs.
Wicklander is a Minnetonka, Minn., native who started working in kitchens as a dishwasher when he was 15 and moved up to prep cook, line cook and now chef. He came to Naples 12 years ago to open Campiello’s for D’Amico Partners and liked Naples so much he gave up the cold of Minnesota and stayed as the sous chef. When Cafe Bar Lurcat opened he was appointed the chef and is now the concept chef for Cafe Bar Lurcat in Naples and Minnesota.
Wicklander uses everything fresh at Lurcat and not only introduces changes to his menu twice a year, but also keeps up with seasonal specials. When they are available there are always stone crabs, morels and ramps.
Lurcat’s warm mini-donuts are delicious and addictive, but after finishing in his kitchen Wicklander enjoys shrimp ceviche while he winds down.
Wicklander got his good work ethic from his parents, he says, and he wishes they could have shared a dinner with him to be part of his success.
The following recipe is quickly becoming a favorite of Cafe Bar Lurcat patrons:
Yellowtail snapper with lemon, parsley and butter
1½-pounds yellowtail snapper fillets (4 to 6 ounces skinless fillets)
2 ounces clarified butter*
Juice of two lemons
3 ounces unsalted butter, cubed
2 tablespoons Italian parsley, very finely chopped
Season the fish with a sprinkling of kosher salt
Heat a large sauté pan over medium-high heat and when hot add the clarified butter and continue to heat until the butter is almost to the smoking point.
Carefully add the snapper fillets to pan skin side up.
When the fish begins to brown lower the heat to medium and cook until evenly brown around all edges.
Either place the pan on the lower shelf of a broiler or carefully turn fish over and cook until just done.
Remove the fish from the pan and plate.
Pour out any excess cooking fat and let the pan cool slightly.
Tilt the sauté pan and add the lemon juice followed by the butter, and emulsify.
Add the parsley and salt.
Check the seasonings and spoon the sauce over the plated fish.
*To make clarified butter gently melt unsalted butter over low heat until the butter breaks down and three layers form.
The middle layer is a clear, golden-yellow liquid called clarified butter. Skim all the white foam from the surface of the clarified butter. Let the butter sit a few minutes to allow the milk solids to further settle to the bottom; strain the mixture through a fine sieve or a cheesecloth-lined strainer. It can be stored several months in the refrigerator.