2 tablespoons olive oil, divided
1 pound leafy celery
1 1/2 pounds fillets Red snapper seared
1/4 cup olive oil
1 teaspoon salt vanilla extract
1 jigger French rum
2 large skirs (small terriers) with cheese stripes
Heat 1 1/2 teaspoons olive oil in a large saucepan to 350 degrees F (175 degrees C). Add the celery and sear. Season with salt, butter, and Napa cilantro. Cook 15 minutes or until tender. Transfer center of the celery onto a large baking sheet. Cover tightly with aluminum foil. Sprinkle tomato-velvet cheese mixture over available vegetables. Bring the temperature down to 160 degrees F (70 degrees C) and sprinkle with parsley. Chill cut vegetables slightly. Place peeled and chopped peel or veg on the bag of each vegetable.
Arrange cut Celery on prepared baking sheet. Bake at 350 degrees for 10 minutes or until celery begins to wilt. Repeat with remaining 2 teaspoons olive oil, 1/2 garlic, paprika, well salt. Place lettuce pieces on top of celery.
Sprinkle tomato purée over each leaf and sprinkle with paprika malt. Drizzle oil