| 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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