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Capicola And Citrus Crusted Snapper
1
2
1
8
1
1
8
/4 Cup White wine
Lemons; Juice of
Bay leaf
Peppercorns
/2 Teaspoon Chopped fresh thyme
/4 Cup Heavy cream
Ounce Cold butter; cubed
Salt and pepper
Lemons; Zest of
Zest 2 limes
2
2
8
1
1
Oranges; Zest of
Ounce Capicola Ham; finely chopped
1/4 Cup Fine dried bread crumbs
Tablespoon Olive oil
Essence
Red snapper fillets; skin off (8−ounce)
Drizzle of olive oil
4
2
4
Untreated cedar planks; (10−inch)
4 Fat; 0 Other Carbohydrates
Preheat the oven to 400 degrees F.
In a saucepan, combine the wine, lemon juice, peppercorns, bay leaf and
thyme. Bring the liquid to a boil and reduce by half, about 2 to 3 minutes.
Add the cream and bring the liquid back to a boil and reduce by half, about
2
to 3 minutes. Whisk in the butter, a cube at a time, until all the butter
is incorporated. Season the sauce with salt and pepper. Strain the sauce
through a fine mesh strainer and keep warm.
Bring a small pot of salted water to a boil. Blanch the zest for 1 minute.
Remove the zest from the water and shock in an ice bath. Remove the zest
from the ice bath and pat dry. In a small saute pan, over medium heat,
render the Capicola ham until crispy, about 2 to 3 minutes. Remove from the
heat and turn into a mixing bowl. Add the blanched zest, bread crumbs and 1
tablespoon of the olive oil. Season with Creole seasoning. Mix well. Season
the fillets with Creole seasoning. Rub the top of each cedar plank with
olive oil. Place each fillet on a plank. Sprinkle the crust over each
fillet. Place the planks on a sheet pan and place in the oven. Bake the
fillets for 12 to 15 minutes or until the crust is golden and the fish is
flaky. Serve the planks with a drizzle of lemon butter sauce and Hilda's Maw
Maw Slaw.
Yield: 4 servings
Capicola And Citrus Crusted Snapper
80
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