A Recipe from Brooklyn's finest

Red Snapper with baby carrots, turnips, crimini mushrooms and dill

Brooklyn’s culinary scene is positively buzzing at current, with restaurant concepts like Michelin-starred chef Paul Liebrandt’s The Elm (opened 12 July 2013) and Atrium DUMBO (opened 25 July 2013) springing up spasmodically in the borough that’s claimed as New York’s hippest.

To bring you a slice of the action, we’ve asked Atrium DUMBO’s chef Laurent Kakotour, who worked together with Atrium’s beverage director Alexander LaPratt and front-of-house Leslie Affre at DB Bistro Moderne in Midtown new York, to share a recipe from his new menu, which is already proving popular with gourmets on New York layovers and Brooklynites, alike.

Serves 10 


Snapper fumet – 3qt

Chicken – 1qt

Chicken livers – 5 oz

Shallot – 3 whole

Garlic – 1 head


Lemon juice of 2 lemons

Mush scraps – 1 pint

Wild rice – 3/4 pint

Carolina rice – 3/4 pint

Baby Carrots – 16 pieces

Crimini mushrooms – 12 pieces

Turnips – 12 pieces

2 medium size snapper – 2lb each


For the sauce

Start by adding snapper bones to whole butter.

Cook out the water, then add garlic, shallot and mush scraps, lightly caramelize and add water. After it comes to a boil, lower the flame and let it simmer for 20 min then strain and reduce.

Again sweat shallot and mush scrap, combine the fumet with the chicken jus and chop chicken liver, add the dill and let infuse for about 10-15 min. Strain and season with lemon juice, salt and pepper.

For the garnish

Combine water and olive oil, add the carrot whole constantly moving, adding water and seasoning until fully cooked, then cool on a tray with parchment. Peel the carrot.

Cook the turnips using the same method. 

Wash, clean and dry the mushrooms. Then roast them in a pan and finish with whole butter. Season to taste with salt and pepper.

For the rice

The wild rice & Carolina rice are cooked separate and then mixed.

The wild rice is cooked longer until it just opens about a 3:1 ratio of water to rice. Carolina rice is lightly sweated with garlic, onion and olive oil at a covered simmer 2:1 ratio of water to rice.

For the fish

Take one medium size filet, about 5.5oz, heat an pan on medium high heat. Season the filet with salt and pepper on both sides. Add cooking oil to the pan and place the fish skin side down 2-3 min. Then flip fish to a new spot in the pan that is fully heated for another 2-3 min. Place fish on a sizzle platter with olive oil and lemon juice and finish in the oven heated to 450 degrees for 3-4 min. Serve with rice, vegetables and sauce.