WHOLE RED SNAPPER -EN CRUSTA- FOR LOVERS SAVORY ROASTED GARLIC, OLIVE AND TOMATO COMPOTE AND CITRUS MUSTARD

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

Provided by Food Network

Number Of Ingredients 21

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

Steps:

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.;
Mix the 6 ingredients in a bowl and let macerate for 20 minutes;
Mix the citrus juices and mustard together and slowly emulsify olive oil into it, season.
Serve with fish