RED SNAPPER CRUDO

Red Snapper Crudo image

Provided by Ben Robinson

Time 25m

Yield 2 servings

Number Of Ingredients 10

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One 6-ounce red snapper fillet
1 anchovy fillet, mashed into a paste
1 lemon
1 tablespoon capers, drained and chopped
1 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil, plus more for grilling and drizzling
Two 1/2-inch-thick slices sourdough bread
1 tablespoon chopped fresh Italian flat leaf parsley
2 scallions, green parts thinly sliced on a bias
Flaky sea salt

Steps:

Preheat the oven to 200 degrees F. Place a serving plate in the oven and let warm. Preheat a grill pan to medium-high heat.
Remove all skin, pin bones, blood lines and sinew from the fillet. Trim the tip of the tail end off the fillet. Separate the top side from the bottom side of the fillet; reserve the bottom for another use. Wrap the top side of the fillet in plastic and freeze for 20 minutes. This firms up the fish considerably, making it easier to slice.
Meanwhile, whisk together the anchovy and the juice from half the lemon in a medium bowl. Whisk in the capers and Dijon. Slowly add the olive oil in a steady stream to create an emulsion. Set the vinaigrette aside.
Brush the sourdough slices on both sides with some oil. Grill until toasted, about 3 minutes per side. Trim off the crusts and cut the bread into small triangles.
Remove the trout from the freezer. Slice as thinly as possible on a slight angle. Transfer directly to the warmed plate and drizzle with olive oil.
Spoon the vinaigrette over the trout and top with the scallions, parsley, lemon zest from half the lemon and a spinkle of Maldon. Serve with the grilled sourdough.