Recipe - Whole Red Snapper -En Crusta- For Lovers Savory Roasted Garl

FISH EN CRUSTA
2 Gutted; skin and scales on
; (3 pound red
; snapper)
2 Sprigs rosemary
2 Sprigs lemon thyme
1 Box kosher salt
2 One half cup Cold water; up to 3
1 Lemon; Zest of
1 Lime; Zest of
1 Blood orange; Zest of
Coarsely ground black pepper

OLIVE AND TOMATO COMPOTE
2 Cloves roasted garlic;
minced
1 Tomato; finely chopped
1 teaspoon Capers
10 Nicoise olives
One fourth cup Olive oil
1 pn Cayenne pepper

CITRUS MUSTARD DIP
1 Lemon
1 Lime
1 Blood orange
1 tablespoon Pommary mustard
One half cup Olive oil
Salt and pepper to taste

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 semicrumbly
snowball, adding more salt and water if necessary. Pack this salt mixture
around the fish (the crust shouldn't be more than a One half 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: One half Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 One half Fruit;
32 One half Fat; 0 Other Carbohydrates

Recipe by: IN FOOD TODAY SHOW #INB049

Converted by MM_Buster v2.0n.