Tasso cured red snapper

Yield: 4 servings

Measure Ingredient
¼ cup Plus 2 tablespoons salt
¼ cup Plus 1 tablespoon black
\N \N Pepper
¼ cup Cayenne pepper
⅔ cup Plus 3 tablespoons paprika
3 tablespoons Granulated garlic
¼ cup Plus 1/2 tablespoon
\N \N Granulated onion
3 tablespoons Onion powder
½ x A side of red snapper with
\N \N Skin (about 2 1/2 pounds)
\N \N Citrus Salmon
\N \N Garnish:
½ cup Chive sour cream
2 tablespoons Chopped egg whites
2 tablespoons Chopped egg yolks
2 tablespoons Brunoise red onions
2 tablespoons Capers
4 \N Brioche croutons
1 ounce Caviar

In a small mixing bowl, combine all the spices together. Coat the snapper completely with the tasso seasoning mix. Wrap it tightly in plastic wrap and then in foil. Refrigerate for 2 days, turning every 12 hours. Remove and rinse thoroughly. Slice the snapper paper thin.

Make rosettes out of the citrus salmon topped with chive cream and caviar. Spread the croutons with chive cream, lay on a couple of slices of tasso snapper and top with caviar. Place on a platter and garnish with traditional garnishes.

Yield: ½ pound of cured snapper ESSENCE OF EMERIL SHOW#EE2357

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