Salt-Crusted Sea Bass + Lemon-Dill Beurre Blanc + Crispy Potatoes by chefboylee

Salt-Crusted Sea Bass + Lemon-Dill Beurre Blanc + Crispy Potatoes

chefboylee

Cook

2 hr 5 min

US

original

metric

Picture for Salt-Crusted Sea Bass + Lemon-Dill Beurre Blanc + Crispy Potatoes

US

original

metric

Ingredients

Salt Crusted Sea Bass

3 lb sea bass

48 oz kosher salt

15 egg white (seperate)

1 lemon

1 fennel

handful Italian parsley

Lemon-Dill Beurre Blanc

250 gram butter

250 gram white wine

100 gram white wine vinegar

50 gram shallots

10 gram garlic

3 gram thyme

1 bay leaves

1 tbsp peppercorns

25 gram heavy cream

½ lemon (juice)

17 gram dill

as needed salt

Crispy Potatoes

3 lb yukon gold potato

½ tsp baking soda

6 tbsp olive oil

4 sprigs fresh rosemary

5 cloves garlic, minced

2 tbsp black pepper

handful fresh parsley

as needed salt

2 quart water

Tools

1 microwave safe mixing bowl

1 baking sheet

Directions

Salt Crusted Sea Bass

Step 1

Preheat oven to 425F. Trim the fins and gut fish. Stuff with lemon, fennel, and parsley.

1 lemon

1 fennel

handful Italian parsley

Step 2

In a mixing bowl combine salt and egg whites and mix till soft.

48 oz kosher salt

15 egg white (seperate)

1 microwave safe mixing bowl

Step 3

On a sheet tray, lay down some salt mix, place fish on top, and cover completely with rest. Bake in oven for 40 mins, turning halfway through.

3 lb sea bass

48 oz kosher salt

1 baking sheet

Step 4

When fish is done, remove and let sit 5 mins. Remove crust and peel back skin.

Step 5

Pour beurre blanc over fish, plate with potatoes, and serve immediately. Enjoy!

Lemon-Dill Beurre Blanc

Step 1

Combine wine, vinegar, shallots, thyme, garlic, bay leaf. Once reduced 80%, add heavy cream and bring to boil.

250 gram white wine

100 gram white wine vinegar

50 gram shallots

3 gram thyme

1 bay leaves

10 gram garlic

25 gram heavy cream

Step 2

Lower heat and whisk in butter till emulsified. Strain sauce, and add lemon juice, dill, salt, set aside.

250 gram butter

½ lemon (juice)

17 gram dill

as needed salt

Crispy Potatoes

Step 1

Set oven to convection roast 400F.

Step 2

Boil 2 qts water and add salt and baking soda. Boil potatoes about 12 mins till tender. Strain.

2 quart water

as needed salt

½ tsp baking soda

3 lb yukon gold potato

Step 3

Heat olive oil, add pepper, rosemary, and garlic, cook until just browning and turn off heat. Strain and keep discarded bits (they will be tossed with potato)

6 tbsp olive oil

2 tbsp black pepper

4 sprigs fresh rosemary

5 cloves garlic, minced

Step 4

In a mixing bowl, take infused oil and toss with potatoes, mixing till starch releases. Season with salt and bake on convection roast about hour - hour half, checking frequently and stirring constantly.

3 lb yukon gold potato

as needed salt

Step 5

Once brown, remove and toss with discarded bits, parsley and salt

handful fresh parsley

as needed salt

chefboylee

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