Salt crusted red snapper with beurre blanc
Ingredients
Salt crusted red snapper:
- 1 large red snapper (900 grams), whole with the belly and insides removed
- 3 sprigs of fresh dill
- 3 sprigs of fresh parsley
- 1 lemon, sliced
- 1 shallot, sliced
- 2 cups (480 milliliters) salt
Beurre blanc:
- 1/2 cup (120 milliliters) white wine
- 1/2 cup (120 milliliters) white wine vinegar
- 2 shallots, finely diced
- Salt and pepper, to taste
- 150 grams butter, cut into small cubes.
- 1 teaspoon (5 milliliters) lemon juice
Directions
Salt-crusted red snapper:
- Preheat oven to 400F (205C).
- In a mixing bowl, slowly add water to salt in order to make a firm paste. Set aside.
- Stuff the belly of the fish with the lemon, shallots, dill and parsley.
- On a baking tray, lay a third of the salt mixture in the shape of the snapper and lay the fish over the salt.
- Use the remaining salt to cover the whole fish.
- Press salt down to form a tight cover for the fish to steam.
- Place fish in oven and cook for 45-50 minutes.
- Remove from oven and let rest for ten minutes.
- Crack the salt crust with a heavy spoon or the back of a knife.
- Remove the salt, and let your guests dig in.
- Serve beurre blanc sauce on the side.
Beurre blanc:
- In a sauce pan, heat vinegar, wine and shallots over high heat.
- Bring to a boil, and reduce by half.
- Reduce heat to medium.
- Add butter one cube at a time and whisk vigorously.
- Once all the butter is incorporated and the sauce has thickened season with salt and pepper, and add lemon juice.
- Remove from heat, and serve alongside the salt crusted red snapper.
