Ingredients1 each fresh red snapper 1 each large artichoke 1/2 red bell pepper, 1/2 yellow bell pepper 2 each large shallots 1/2 cup of manufactured cream 1/2 cup of olive oil 12 inch cheese cloth 2 pieces cut of "Carta Fata" twine sea salt and fresh cracked black pepper 1/2 bounch of Italian parsley 1 table spoon of extra virgin olive oil |
"Carta Fata" Red snapper chop on steam artichoke, bell pepper relish, shallot cream with Italian parsley oilPreparationWash and clean the Red Snapper, filet the fish, carefully remove the bones and keep the best looking bones for decoration of the presentation of this dish. With some left left over of the fish clean trimming fish meat, put it in the food processor and blended with a touch of cream, seasoned with salt and pass this mixture into a sieve, with the help of a small pastry spatula spread the mixture on the fish Snapper filet rolled and wrapped first with the cheese cloth then into the "Carta Fata" tight the edges of the rolls with the twine, poached in water for ten minutes, keep it warm. Wash and peeled the skin out of the pepper with a potato peeler, diced them in regular pieces, lightly sauteed in oil and seasoned. |