Red Snapper Chop

Tuscan red snapper chop prepared in Carta Fata with artichoke, bell pepper relish, shallot cream, and parsley oil. Elegant seafood presentation for refined plated service and controlled production.

Secondi Fish • Snapper Chop Tier 2 • Sous-Vide Ready
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Watch: Red Snapper Chop in Carta Fata

Chef David Giani demonstrates the Red Snapper Chop preparation: a refined fish roulade cooked in Carta Fata and paired with artichoke, bell pepper relish, shallot cream and parsley oil. Watch the technique first, then use the complete professional recipe below for production, scaling, inventory and service.

Video recipe by Chef David Giani · Tuscany Cuisine
Red Snapper Chop cooked in Carta Fata with artichoke and shallot cream

Ingredients

Scaled base recipe for 2 servings. Adjust for station prep, tasting menus, or catering production.

Base recipe = 2 servings.
  • Red Snapper Lutjanus campechanus ingredient icon Whole Red Snapper, Filleted — 800 g — filleted; reserve trimmings for mousseTC-FISH-RED-SNAPPER-001
  • Artichoke ingredient icon Artichoke — 200 g — trimmedTC-VEG-ARTICHOKE-001
  • Red Bell Pepper ingredient icon Red Bell Pepper — 80 g — for relishTC-VEG-RED-PEPPER-001
  • Yellow Bell Pepper ingredient icon Yellow Bell Pepper — 80 g — for relishTC-VEG-YELLOW-PEPPER-001
  • Shallots ingredient icon Shallots — 60 g — for shallot creamTC-VEG-SHALLOT-001
  • Heavy Cream ingredient icon Heavy Cream — 120 ml — for fish mousse and shallot creamTC-DAIRY-CREAM-001
  • Italian Parsley ingredient icon Italian Parsley — 15 g — fresh; for parsley oilTC-HERB-PARSLEY-001
  • Olive Oil ingredient icon Olive Oil — 20 ml — for parsley oil and finishingTC-OIL-OLIVE-001
  • Carta Fata transparent cooking film graphic Carta Fata — as needed — for wrapping and cooking the rouladeTC-SUPPLY-CARTA-FATA-001
  • Kitchen butcher twine culinary tool Kitchen Twine — as needed — for securing the rouladeTC-TOOL-TWINE-001
  • Cheesecloth culinary preparation tool Cheesecloth — as needed — for shaping the fish roulade before Carta FataTC-TOOL-CHEESECLOTH-001

Method

  1. Fillet the red snapper and reserve the trimmings.
  2. Blend the snapper trimmings with cream to create a smooth fish mousse.
  3. Spread the mousse onto the fillet, roll tightly, and wrap first in cheesecloth and then in Carta Fata.
  4. Steam or poach gently at about 165°F equivalent until the roulade is just set.
  5. Prepare the artichoke garnish, bell pepper relish, shallot cream, and parsley oil.
  6. Slice and plate carefully, finishing with the shallot cream and parsley oil for an elegant seafood presentation.
Sous-Vide Professional Variant:
Vacuum-seal the snapper roulade gently and cook sous-vide at 130°F / 54°C for 30–40 minutes. Finish by opening the bag tableside or by steaming briefly in Carta Fata before plating.

FDA Seafood Safety & HACCP

StageCritical LimitAction
Receiving< 38°FReject if above
Cooking≥ 145°F equivalentContinue cooking
Cold Holding< 40°FDiscard after 7 days
Chef’s Note: Carta Fata gives this snapper preparation an elegant and aromatic presentation while protecting the fish from overcooking. The artichoke, shallot cream, and parsley oil bring balance, color, and refined Tuscan character to the plate.
Connected Culinary Learning: Study the Red Snapper Culinary Foundation and the Fish & Seafood Knowledge, browse the Ingredients Library, and connect this Red Snapper Chop to the Tuscany Cuisine Menu Builder, Live Inventory, purchasing and station workflow.
Nutrition (per serving, estimate)
Calories520 kcal
Fat32 g
Carbohydrates18 g
Protein36 g
SodiumApprox. 600 mg
Seafood • High Protein • Sous-Vide Ready
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