Salt-Baked Whole Branzino with Fresh Corn Ragout
Cook Time 🍳
Chef Tyler is so pumped to share with you this recipe. Follow through the step by step process below to achieve this flavor-bomb, fall apart fish experience!
- 10 egg whites ❄
- 1 whole branzino, 1.5-2 pounds ❄
- 1 lemon
- ½ bunch parsley ❄
- 2 ears corn ❄
- 1 bunch red radish ❄
- ¼ cup Marcona almonds
- 1 shallot
- 1 packet Balinese Truffle Salt
- 4 tablespoons unsalted butter ❄
- ½ cup chicken broth ❄
- Cutting board
- Sheet tray lined with parchment paper
- Large saute pan
- Small pot
- Fish spatula
- Large metal spoon
- Mixing bowl
- ¼ cup measure
- Microplane or cheese grater
- Kitchen scissors
- 3 pound box Diamond Crystal kosher salt
❄ Please keep refrigerated before class ❄
Mise En Place🥄
- Preheat your oven to 400F.
- In a mixing bowl, stir together the box of salt, egg whites, and ¼ cup of water until the mixture resembles wet sand.
- Trim the fins off of the fish. Stuff the cavity with a few slices of lemon and a handful of parsley sprigs.
- Place a small amount of salt crust on a parchment paper-lined sheet tray and put the fish on the crust in the direction that it swims.
- Cover the fish in the salt crust, then place that fish into the oven and bake for 30 minutes.
- While the fish is baking, let’s get to the prep!
- Clean and kernel the corn. Wash and quarter the radishes to make about ¾ cup of quartered radishes. Coarsely chop the almonds.
- Peel and slice the shallot. Pick and roughly chop the remaining parsley.
How to Cook 🍳
- Once the fish’s crust is golden brown, remove from the oven and rest for 10-15 minutes.
- Heat 2 tablespoons of the butter in the large saute pan over medium heat.
- Add the shallots and saute until tender and delicious. Season with a pinch of Balinese Truffle Salt, then add the corn and continue to saute for another minute until tender. Add the broth and the radishes. Turn the heat up to medium-high and reduce to a glaze.
- Once the glaze forms, season with lemon zest, lemon juice, and Balinese Truffle Salt to taste. Finish with chopped parsley and almonds. Keep warm over low heat.
- Gently remove the fish from the salt crust, taking care to follow along to see the little moves!!!
- To plate, serve the salt baked fish alongside a spoonful of the corn ragout. Heat up 2 more tablespoons of butter with lemon, parsley, and Balinese Truffle Salt and gently spoon on top of the fish. Finish with a pinch of Balinese Truffle Salt and enjoy!!