Capocollo and Citrus Crusted Snapper with a Lemon Butter Sauce

• 2 tablespoons white wine
• 3 tablespoons lemon juice
• 8 peppercorns
• 1 bay leaf
• 1/2 teaspoon chopped fresh thyme leaves
• 1/4 cup heavy cream
• 16 ounces cold butter, cubed
• Salt and pepper
• 2 lemons, zested
• 2 limes, zested
• 2 oranges, zested
• 8 ounces capocollo ham, finely chopped
• 1 1/4 cups fine dried bread crumbs
• 1 tablespoon olive oil, plus more for coating cedar planks
• 2 teaspoons Essence, plus more for seasoning fillets, recipe follows
• 6 (6-ounce) red snapper fillets, skin off
• 6 (8-inch) untreated cedar planks
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

1. Preheat the oven to 400 degrees F.
2. In a saucepan, combine the wine, lemon juice, peppercorns, bay leaf and thyme.
3. Bring the liquid to a boil and reduce by half, 1 to 2 minutes.
4. Add the cream and bring the liquid back to a boil and reduce by half, about 2 minutes.
5. Whisk in the butter, a cube at a time, until all the butter is incorporated.
6. Season the sauce with salt and pepper, to taste.
7. Strain the sauce through a fine mesh strainer and keep warm.
8. Do not allow sauce to boil.
9. Bring a small pot of salted water to a boil.
10. Blanch the zests for 1 minute.
11. Remove the zest from the water and shock in an ice bath.
12. Remove the zests from the ice bath and pat dry.
13. In a small saute pan, over medium heat, render the capocollo ham until crispy, about 3 to 4 minutes.
14. Remove from the heat and turn into a mixing bowl.
15. Add the blanched zest, bread crumbs, and 1 tablespoon of the olive oil.
16. Add 2 teaspoons of Essence and mix well.
17. Season the fillets lightly with Essence.
18. Rub the top of each cedar plank with olive oil.
19. Place each fillet on a plank.
20. Divide the ham mixture evenly among the fillets.
21. Place the planks on a sheet pan and place in the oven.
22. Bake the fillets for 12 to 15 minutes or until the crust is golden and the fish is flaky.
23. Serve the planks with a drizzle of lemon butter sauce.
24. Combine all ingredients thoroughly.
25. Yield: 2/3 cup
26. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

white wine, lemon juice, peppercorns, bay leaf, thyme, heavy cream, cold butter, salt, lemons, oranges, capocollo ham, bread crumbs, olive oil, red snapper, cedar planks, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/capocollo-and-citrus-crusted-snapper-with-a-lemon-butter-sauce-recipe.html (may not work)