Salt Crusted Red Snapper with Beurre Blanc

Ease of preparation rating: Easy.

Yield: 4 servings.

Salt Crusted Red Snapper

Ingredients:

1 large red snapper (2 lbs or 900g), 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 (480ml) salt

1 cup (240ml) water

Method:

Preheat oven to 400^oF (205^oC).

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 10 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

Ingredients:

½ cup (120ml) white wine

½ cup (120ml) white wine vinegar

2 shallots, finely diced

Salt and pepper, to taste
1/3 lb (150g) butter, cut into small cubes.

1 teaspoon (5ml) lemon juice

Method:

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.