Recipe Collection
Recipe Collection |
|
Recipe: Whole Red Snapper -En Crusta- for Lovers Savory Roasted Garl
Categories: Infood02
Yield: 1 servings
----------------FISH- EN CRUSTA---------------------
2 Gutted; skin and scales on
-- (3 pound red
-- snapper)
2 Sprigs rosemary
2 Sprigs lemon thyme
1 Box kosher salt
2 1/2 c Cold water; up to 3
1 Lemon; Zest of
1 Lime; Zest of
1 Blood orange; Zest of
Coarsely ground black pepper
-----------OLIVE AND TOMATO COMPOTE----------------
2 Cloves roasted garlic;
-- minced
1 Tomato; finely chopped
1 ts Capers
10 Nicoise olives
1/4 c Olive oil
1 pn Cayenne pepper
--------------CITRUS MUSTARD DIP-------------------
1 Lemon
1 Lime
1 Blood orange
1 tb Pommary mustard
1/2 c Olive oil
Salt and pepper to taste
Preheat oven to 450 degrees. Stuff the cavity of the snapper with a sprig of rosemary and thyme. Place the fish on a cookie or sheet pan. In a large bowl mix the box of kosher salt and the citrus zests. Chop a sprig of the rosemary & thyme and mix it with the salt mixture and generously pepper. Add the water to the salt until you can form a semi-crumbly snowball, adding more salt and water if necessary. Pack this salt mixture around the fish (the crust shouldn't be more than a 1/2 an inch thick.) Bake in oven for 25 to 30 minutes. The shell should be solidified and have a faint golden color.
Olive and Tomato Compote:
Mix the 6 ingredients in a bowl and let macerate for 20 minutes.
Citrus Mustard Dip:
Mix the citrus juices and mustard together and slowly emulsify olive oil into it, season.
Serve with fish.
Converted by MC_Buster.
Per serving: 1544 Calories (kcal); 164g Total Fat; (90% calories from fat); 4g Protein; 37g Carbohydrate; 0mg Cholesterol; 1944mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 32 1/2 Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INB049
Converted by MM_Buster v2.0n.
|
None yet posted - you can be the first! |
|
(All fields except email are required) [ Comment Policy ]
|