Smoked Cubera Snapper Collar with Orange Vinaigrette, Orange Supreme, Glazed Shallot, Oil Cured Olive, Pequillo Emulsion, Parsley, Marcona Almond Crumble, Focaccia Crisps
Recipe courtesy of Richard Brumm, CEC, CCA, Director of Culinary Operations, Bonita Bay Club, Bonita Springs, Fla.
Ingredients
- For Snapper Collar
- collar from 1 Cubera Snapper - 1 ea.
- Orange - 1 ea.
- kosher salt - 250 g.
- brown sugar - 125 g.
- black peppercorns - 20 ea.
- fennel seed - 10 g.
- garlic - 60 g.
- bay leaf - 2 ea.
- thyme - 2 sprigs
- orange juice - 500 ml.
- water - 200 ml.
- ice - 700 ml.
- For Orange Vinaigrette
- moro orange - 1 ea.
- Slide Ridge Honey Wine vinegar - 10 g.
- kosher salt - 1 g.
- smoked Spanish paprika - .25 g.
- fennel pollen - .25 g.
- black pepper - to taste
- sunflower oil - 40 g.
- For Glazed Shallot
- 200 g. - shallot, peeled & sliced in 1/4
- Fusion White Verjus - 100 g.
- honey - 35 g.
- salt - 1.75 g.
- white pepper - .08 g.
- For Pequillo Emulsion
- pequillo pepper - 100 g., seeded and pith removed
- olive oil, Spanish - 50 g.
- sherry vinegar, 20 yr. - 2 g.
- xanthan gum - .075 g.
- For Marcona Almond Crumble
- Marcona almonds - 100 g., chopped to a gravel consistency
- Lemon - 1.5 ea., zest only
- black pepper - 1 g.
- Italian Parsley - 5 g.
- To Plate
- oil cured olive - 12 ea., sliced thin
- orange supremes - 16 ea.
- focaccia crisps - 12 ea.
- parsley leaf - 20 ea.
- smoked paprika - to taste
Instructions
Procedure:
- For Snapper: Note: This recipe will work for other large fish collars as well (halibut, grouper, tuna, swordfish etc.) Combine all ingredients except ice in appropriate pot. Bring to a boil and then simmer 10 minutes to infuse. Strain over ice to cool completely. Pour over fish collars. Weigh down and brine 8-16 hours. Remove from brine, place on wire rack and chill uncovered 6-8 hours. Smoke @ 225°F until 145°f internal. Rest at room temperature until cool enough to handle and remove meat from collar. Reserve.
- For Moro Orange Vinaigrette: Combine all ingredients except oil in small bowl. Whisk in oil. Adjust seasoning
- For Glazed Shallots: Combine all ingredients in appropriate pan. Bring to a boil, then simmer stirring regularly with rubber spatula scraping edges to keep clean. Reduce to sec. Chill
- For Pequillo Emulsion: Puree all ingredients together until smooth and emulsified. Chinoise.
- For Marcona Almond Crumble: Combine all ingredients in small bowl. Reserve
- For Plate: Toss snapper meat with vinaigrette. Arrange Snapper, oranges, olive, parsley neatly on plate. Garnish with Pequillo emulsion, almond crumble and smoked paprika.
- Serve with toasted thinly slice focaccia
