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
