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Salt crusted red snapper with beurre blanc
Pancetta wrapped snapper with pea mash
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
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
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.
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.
Quick and easy
Serves a crowd
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