| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Infood02 | 1 | servings | ||
INGREDIENTS
| 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 | ||
| 2 | Cloves roasted garlic; minced | |
| 1 | Tomato; finely chopped | |
| 1 | ts | Capers |
| 10 | Nicoise olives | |
| 1/4 | c | Olive oil |
| 1 | pn | Cayenne pepper |
| 1 | Lemon | |
| 1 | Lime | |
| 1 | Blood orange | |
| 1 | tb | Pommary mustard |
| 1/2 | c | Olive oil |
| Salt and pepper to taste |
INSTRUCTIONS
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 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.
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