Snapper Crudo Recipe
Accompanied by crab remoulade, dried tomato, watercress and buttermilk consommé.
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Ingredients
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Snapper Crudo
Method
Directions
- 1
Prepare the Snapper
Thinly slice the fresh snapper fillet and arrange on a chilled plate.
- 2
Make the Crab Remoulade
In a bowl, combine crab meat, mayonnaise, Dijon mustard, lemon juice, chopped chives, and cayenne pepper. Mix well and set aside.
- 3
Prepare the Buttermilk Consommé
Soak gelatin sheets in cold water until soft. Heat buttermilk gently and add the soaked gelatin, stirring until dissolved. Season with salt and strain if necessary. Chill until set slightly.
- 4
Assemble the Dish
On the plate with the snapper, add dollops of crab remoulade, scatter dried tomatoes, and watercress. Drizzle with lemon juice and olive oil. Serve with buttermilk consommé on the side.