[Update my dinner status], I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FISH EN CRUSTA
OLIVE AND TOMATO COMPOTE
CITRUS MUSTARD DIP
Preparation
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 shouldnt 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.
