Ingredients
Scaled base recipe for 2 servings. Adjust for station prep, tasting menus, or catering production.
Base recipe = 2 servings.
- 800 g whole red snapper, filleted
- 200 g artichoke, trimmed
- 80 g red bell pepper
- 80 g yellow bell pepper
- 60 g shallots
- 120 ml cream
- 15 g Italian parsley
- 20 ml olive oil
- Carta Fata / cheesecloth / twine as needed
Method
- Fillet the red snapper and reserve the trimmings.
- Blend the snapper trimmings with cream to create a smooth fish mousse.
- Spread the mousse onto the fillet, roll tightly, and wrap first in cheesecloth and then in Carta Fata.
- Steam or poach gently at about 165°F equivalent until the roulade is just set.
- Prepare the artichoke garnish, bell pepper relish, shallot cream, and parsley oil.
- 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.
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
| Stage | Critical Limit | Action |
|---|---|---|
| Receiving | < 38°F | Reject if above |
| Cooking | ≥ 145°F equivalent | Continue cooking |
| Cold Holding | < 40°F | Discard 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.
| Calories | 520 kcal |
| Fat | 32 g |
| Carbohydrates | 18 g |
| Protein | 36 g |
| Sodium | Approx. 600 mg |