Whole red snapper -en crusta- for lovers savory roasted garl
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Gutted; skin and scales on | |
| ; (3 pound red | ||
| ; snapper) | ||
| 2 | Sprigs rosemary | |
| 2 | Sprigs lemon thyme | |
| 1 | Box kosher salt | |
| 2½ | cup | Cold water; up to 3 |
| 1 | Lemon; Zest of | |
| 1 | Lime; Zest of | |
| 1 | Blood orange; Zest of | |
| Coarsely ground black pepper | ||
| 2 | Cloves roasted garlic; minced | |
| 1 | Tomato; finely chopped | |
| 1 | teaspoon | Capers |
| 10 | Nicoise olives | |
| ¼ | cup | Olive oil |
| 1 | pinch | Cayenne pepper |
| 1 | Lemon | |
| 1 | Lime | |
| 1 | Blood orange | |
| 1 | tablespoon | Pommary mustard |
| ½ | cup | Olive oil |
| Salt and pepper to taste | ||
Directions
FISH- EN CRUSTA
OLIVE AND TOMATO COMPOTE
CITRUS MUSTARD DIP
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 ½ 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: ½ Grain(Starch); 0 Lean Meat; 1 Vegetable; 1½ Fruit; 32 ½ Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #INB049 Converted by MM_Buster v2.0n.