Capicola and Citrus Crusted Snapper with a Lemon Butter Sauce
1/4 cup white wine
Juice of 2 lemons
1 bay leaf
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
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 Creole seasoning. Mix well. Season the fillets with Creole seasoning. 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 and Hilda’s Maw Maw Slaw.
Yield: 4 servings
Recipe courtesy Emeril Lagasse 1999