Whole Red Snapper -en Crusta- for Lovers Savory Roasted Garlic, Olive and Tomato Compote and Citrus Mustard

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    • 2 (3 pound red snapper) gutted, skin and scales on
    • 2 sprigs rosemary
    • 2 sprigs lemon thyme
    • 1 box kosher salt
    • 2 1/2 to 3 cups cold water
    • Zest of 1 lemon
    • Zest of 1 lime
    • Zest of 1 blood orange
    • Coarsely ground black pepper
    • 1 teaspoon capers
    • 10 nicoise olives
    • 1/4 cup olive oil
    • 2 cloves roasted garlic, minced
    • 1 tomato, finely chopped
    • Pinch cayenne pepper
    • 1 lemon
    • 1 lime
    • 1 blood orange
    • 1 tablespoon pommary mustard
    • 1/2 cup olive oil
    • Salt and pepper to taste


    Step 1

    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 shouldn't 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.;

    Step 2

    Mix the 6 ingredients in a bowl and let macerate for 20 minutes;

    Step 3

    Mix the citrus juices and mustard together and slowly emulsify olive oil into it, season.

    Step 4

    Serve with fish

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