▶️ How to make Whole Salt-Baked Branzino | LIVESTREAM

Directions 📝

Prep 🔪

1. Preheat your oven to 400F.
2. In a mixing bowl, stir together the box of salt, egg whites, and ¼ cup of water until the mixture resembles wet sand.
3. Trim the fins off of the fish. Stuff the cavity with a few slices of lemon and a handful of parsley sprigs.
4. 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.
5. Cover the fish in the salt crust, then place that fish into the oven and bake for 30 minutes.
6. While the fish is baking, let’s get to the prep!
7. Clean and kernel the corn.  Wash and quarter the radishes to make about ¾ cup of quartered radishes. Coarsely chop the almonds.
8. Peel and slice the shallot.  Pick and roughly chop the remaining parsley.

How to Cook 🍳

1. Once the fish’s crust is golden brown, remove from the oven and rest for 10-15 minutes.
2. Heat 2 tablespoons of the butter in the large saute pan over medium heat.
3. 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.
4. 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.
5. Gently remove the fish from the salt crust, taking care to follow along to see the little moves!!!
6. 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!!