Seared Red Snapper with Sweet English Peas, Baby French Carrots and Spring Garlic

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Yield: 10 servings

 Method

1. In a small stock pot, sauté garlic in oil, add Peju 2005 Sauvignon Blanc and cook for 2-3 minutes on high heat.
2. Add chicken stock, thyme and bay leafs then reduced by half.
3. Strain and save for later.
4. Season and sear red snapper in grape seed oil, finish in oven.
5. In a large sauté pan on high heat add butter, carrots and sauté.
6. Add garlic stock and reduce till almost dry.
7. Add blanched English peas and season with salt and pepper, and thyme leafs.
8. Place two large spoons full of peas and carrots in a large bowl then place red snapper on top.