Coastal Way
J. Miller
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La Belle Cuisine - More  Fish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Capicola- and Citrus-Crusted Snapper
with a Lemon Butter Sauce

"A good cook is like a sorceress who dispenses happiness."
- Elsa Schiaparelli

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Friday, November 10, 2006

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Red Snapper
Will Rafuse
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Capicola- and Citrus-Crusted Snapper
with a Lemon Butter Sauce
Recipe courtesy of Emeril Lagasse

Yield: 4 servings

1/4 cup white wine
Juice of 2 lemons
1 bay leaf
8 peppercorns
1/2 teaspoon chopped fresh thyme
1/4 cup heavy cream
8 ounces cold butter, cubed
Salt and pepper
Zest of 2 lemons
Zest 2 limes
Zest of 2 oranges
8 ounces Capicola Ham, finely chopped
1 1/4 cups fine dried bread crumbs
1 tablespoon olive oil
Emeril's Essence
4 (8-ounce) red snapper fillets, skin off
Drizzle of olive oil
2 (10-inch) untreated cedar planks

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 sauté 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 Essence. Mix well.
Season the fillets with Essence. 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.
 

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