Cured snapper with caviar cream & toast points
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | kosher salt |
| 2.00 | tablespoon | chopped fresh tarragon |
| 1.00 | tablespoon | freshly-grated lemon zest |
| ½ | teaspoon | freshly-ground black pepper |
| 1½ | tablespoon | vodka |
| 2.00 | tablespoon | sugar |
| 1.00 | two-pound side of snapper with skin; on, pin bones re | |
| 1 | ; and rinsed well | |
| 20.00 | toast points | |
| 1.00 | cup | sour cream; mixed with |
| ½ | ounce | favorite caviar; see * note |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | === garnish suggestions === | |
| 1 | > small dishes of < | |
| 1 | capers | |
| 1 | chopped red onion | |
| 1 | chopped fresh tarragon | |
| 1 | chopped hard cooked egg whites | |
| 1 | chopped hard cooked egg yolks | |
Directions
* Note: Mix the caviar into the sour cream right before you need it, and season to taste with salt and freshly-ground black pepper.
In a small bowl mix together the salt, tarragon, lemon zest, black pepper, vodka, and sugar. Place the snapper skin-side down on several layers of plastic wrap, and pack the salt mixture over the entire flesh side of the snapper. Wrap the snapper completely in the plastic wrap. Place on a sheet tray and weight it down with two bricks or similar weights. Refrigerate for 2 days. Remove the snapper from the refrigerator and brush off the salt cure. Rinse thoroughly under cold water, removing all the cure and pat dry. Using a sharp, long knife, slice it diagonally in paper-thin slices and place on a platter with the toast points. Serve along-side the small bowls of garnishes and caviar cream. This recipe yields 20 Hors d' oeuvres.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2209 broadcast 12-12-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
01-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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