DIRECTIONS:
1.Clean snapper heads and prepare for sauté. Sauté snapper jaws in olive oil. Season with salt, pepper, chili and lemon oil.
2. Next, clean shrimp and poach in fish stock. Place cooked snapper jaw and poached shrimp in dish.
3. Combine fennel, fish stock, beurre blanc, roasted fennel and pickled ramps together. Pour over the shrimp and snapper jaw.
4. Garnish with jumbo lump crab and chervil.