Tasso cured red snapper
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Plus 2 tablespoons salt |
| ¼ | cup | Plus 1 tablespoon black |
| Pepper | ||
| ¼ | cup | Cayenne pepper |
| ⅔ | cup | Plus 3 tablespoons paprika |
| 3 | tablespoons | Granulated garlic |
| ¼ | cup | Plus 1/2 tablespoon |
| Granulated onion | ||
| 3 | tablespoons | Onion powder |
| ½ | x | A side of red snapper with |
| Skin (about 2 1/2 pounds) | ||
| Citrus Salmon | ||
| 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 | Brioche croutons | |
| 1 | ounce | Caviar |
Directions
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