Title: Tasso Cured Red Snapper
Categories: Seafood Fish Caviar Salmon
Yield: 2 1/2 pounds

1/4	c	Plus 2 tablespoons salt
1/4	c	Plus 1 tablespoon black
		Pepper
1/4	c	Cayenne pepper
2/3	c	Plus 3 tablespoons paprika
3	tb	Granulated garlic
1/4	c	Plus 1/2 tablespoon
		Granulated onion
3	tb	Onion powder
1/2	x	A side of red snapper with
		Skin (about 2 1/2 pounds)
		Citrus Salmon
GARNISH
1/2	c	Chive sour cream
2	tb	Chopped egg whites
2	tb	Chopped egg yolks
2	tb	Brunoise red onions
2	tb	Capers
4		Brioche croutons
1	oz	Caviar

In a small mixing bowl, combine all the spices together. Coat the snapper completely with the tasso seasoning mix. Wrap it tightly in plastic wrap and then in foil. Refrigerate for 2 days, turning every 12 hours. Remove and rinse thoroughly. Slice the snapper paper thin. Make rosettes out of the citrus salmon topped with chive cream and caviar. Spread the croutons with chive cream, lay on a couple of slices of tasso snapper and top with caviar. Place on a platter and garnish with traditional garnishes.

Yield: 2 1/2 pounds of cured snapper

SOURCE: Essence of Emeril Cooking Show Copyright 1998, TV FOOD NETWORK SHOW #EE2357

Format by Dave Drum - 27 November 98 From: Dave Drum Date: 29 Nov 98

previous

next