Cured Snapper With Caviar Cream And Toast Points.

Recipe Ingredients

1/2 cup	118ml	Kosher salt
2 tablespoons	30ml	Chopped fresh tarragon
1 tablespoon	15ml	Freshly-grated lemon zest
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 1/2 tablespoons	22ml	Vodka
2 tablespoons	30ml	Sugar
1		Side of snapper with skin on - pin bones removed, and rinsed well
20		Toast points
1 cup	237ml	Sour cream - mixed with
1/2 oz	14g	Favorite caviar - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish Suggestions
		> Small Dishes Of <
		Capers
		Chopped red onion
		Chopped fresh tarragon
		Chopped hard cooked egg whites
		Chopped hard cooked egg yolks

Recipe Instructions

* Note: Mix the caviar into the sour cream right before you need it, and season to taste with salt and freshly-ground black pepper.

In a small bowl mix together the salt, tarragon, lemon zest, black pepper, vodka, and sugar. Place the snapper skin-side down on several layers of plastic wrap, and pack the salt mixture over the entire flesh side of the snapper. Wrap the snapper completely in the plastic wrap. Place on a sheet tray and weight it down with two bricks or similar weights. Refrigerate for 2 days.

Remove the snapper from the refrigerator and brush off the salt cure. Rinse thoroughly under cold water, removing all the cure and pat dry. Using a sharp, long knife, slice it diagonally in paper-thin slices and place on a platter with the toast points. Serve along-side the small bowls of garnishes and caviar cream.

This recipe yields 20 Hors d' oeuvres.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2209 broadcast 12-12-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.