Chef Brien West joins us to make ‘Salt Crusted Whole Snapper with Lemon Thyme Vinaigrette.’
1 3-to-4 pound whole snapper, trimmed and clean
4 cups kosher salt
4 each egg whites
2 fluid ounces water
Aromatics (can be lemons, lime, oranges, garlic, shallots, bay leaf, thyme, sage and parsley)
2 fluid ounces olive oil, blend
1 each lemon, juiced
1 tablespoon Dijon mustard
1 tablespoon thyme, fresh
1/2 teaspoon salt
Dry fish and stuff cavity with aromatics.
Mix together salt, egg whites and water to make a paste-like consistency.
On a sheet pan make a salt base for fish to lay on, then cover fish completely with salt mixture.
Place in a 400 oven for 25 minutes for a 3-pound fish; add 5 minutes for every pound after that.
Let rest for 10mins and remove salt crust. Serve with sauce
To make Vinaigrette
In a mixing bowl place lemon mustard thyme and salt.
Whisk together and steam in oil to emulsify.
CHEF BRIAN WEST
IG & FB: @ChefBrianWestSa