Salt Baked Fish With Easy Caper Beurre Blanc Recipes

CHEF JOHN'S BEURRE BLANC

Steps:

• Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
• Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

SALT-BAKED FISH

Steps:

• Preheat the oven to 400 degrees.
• Combine the sea salt and egg whites until the mixture looks like wet sand.
• Stuff the branzino with the rosemary, parsley, garlic and lemon slices, then pack the outside tightly with the salt mixture. Put the branzino on a baking sheet.
• Bake until the salt turns golden brown, about 15 minutes. Place on a serving dish.
• Bring the branzino to the table for a few oohs and aahs, crack open the salt with a knife handle, brush away the salt, fillet the fish and serve.

EASY ELEGANT BAKED FISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place fish in a baking dish and drizzle melted butter over fish; season with garlic powder, garlic pepper seasoning, and salt. Top fish with lemon slices and capers.
• Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

SALT BAKED FISH

Steps:

• Preheat oven to 400 degrees F.
• Remove fins from fish, or ask your fish monger to do so. They can be bony and difficult.
• Stuff the cavity of the fish with the herbs (stems and all) and sliced citrus.
• Mix salt and egg whites in a large mixing bowl until the mixture becomes the consistency of wet sand.
• Put a layer of the salt mixture onto the sheet pan. and place the stuffed fish on top.
• Smear the rest of the salt mixture over the body of the fish - you can leave the head and tail exposed. It doesn't need to be too thick, just thick enough to form a coating that isn't see-through or cracking.
• Place the fish in the oven and bake about 8-10 minutes per pound. To see if the fish is done, insert a meat thermometer into the thickest part of the flesh. When it is about 125 degrees F, it's ready.
• Gently rack open the salt crust - I used a rolling pin. Remember you are just trying to loosen the crust, you don't want to smoosh the fish inside!
• Remove crust and peel back the skin of the fish. Lift out the flesh, then carefully remove the backbone, and lift the remaining flesh.

SALT-BAKED FISH WITH EASY CAPER BEURRE BLANC

Steps:

• Preheat the oven to 425 degrees F.
• Combine the kosher salt and orange zest and juice in a large bowl. Add room temperature water 1/2 cup at a time until the mixture feels like wet sand. Spread 1/3 of the mixture on a baking sheet and flatten to the same shape of the fish. Lay the fish on top of the salt. Season the cavity with a little of the salt and stuff with the sliced lemon and parsley sprigs. Top the fish with the remaining salt mixture, covering the fish completely and pressing lightly to pack the salt onto the fish.
• Bake until an instant-read thermometer inserted into the middle of the fish registers 135 to 140 degrees F, 30 to 35 minutes. Remove the fish from the oven and sit at room temperature for 8 to 10 minutes.
• While the fish rests, combine the wine, vinegar, shallot and capers in a small saucepan and place over high heat. Cook until reduced by half, about 6 minutes. Reduce the heat to low and stir in the cream. Stir in the butter a few chunks at a time, stirring until the butter is melted before adding more. Remove from the heat, season with salt and pepper and set aside.
• Use the back of a spoon to break through the salt and remove the chunks, peeling the skin away with the salt. Gently separate the flesh from the bones with a spoon or fish spatula and portion onto plates. Serve with the sauce and sprinkle with the chopped parsley.

BEURRE BLANC

Steps:

• In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.
• Turn down heat to lowest possible flame. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don't allow sauce to become too hot. For a more smooth sauce, strain through a fine sieve, if desired.
• Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.