Whole Fish Baked in a Salt Crust with Chive Beurre Blanc
- serves 4
1 whole red snapper, cleaned with head and scales still on
6 cup kosher salt (1.5 L)
8 bay leaves
2 sprigs fresh rosemaryBeurre Blanc
1 Tbsp butter (45 ml)
2 shallots, sliced thinly
1 cup white wine (250 ml)
8 Tbsp cold butter (120 ml)
Salt and fresh ground pepper
2 Tbsp chopped chives (30 ml)
4 slices lemon
1. Heat oven to 400 degrees F.
2. Spread a layer of kosher salt on the bottom of a roasting pan. Put 3 bay leaves on the salt, and place the fish on top. Put the rosemary sprigs and some pepper into the cavity of the fish and sprinkle the rest of the salt over it to cover completely. Spray with some water and pack the salt well. Bake for 35 minutes.Beurre Blanc
1. Melt the butter in a small saucepan. Add shallots and sauté over medium low heat for about 4 minutes until soft. Add the wine and let reduce until about a quarter of a cup remains and it’s very syrupy. Add the cold butter a little at a time, whisking constantly to form an emulsion. Stir in chives and season with salt and pepper.
2. Remove the fish from the oven and crack the crust with a sharp knife. Remove the top in one piece if possible and scrape off any excess salt. Peel back the skin (the scales on the skin will make it easy to remove) and make an incision along the top of the fish. Gently remove the 2 fillets from the top of the fish and put on a plate. Flip onto a cutting board and peel off the skin on the other side. Lift the 2 fillets and add them to the plate. Pour the beurre blanc over the fish and garnish with fresh chives and lemon slices.