Kevin

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

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

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

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.

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

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

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

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

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

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)

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.

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