Looking for more recipe ideas? For dinner inspiration, food trends and roundups of the most delicious new recipes, visit sitchu.com.au/recipes Explore More Recipes 09 Ingredients Method Salt Baked Coral Trout served with a Burnt Citrus Beurre Blanc, Chives 1 x 800/1kg coral trout (scaled & gutted) 4 x sheets of kombu 1 bunch of chives finely chopped 1 bunch of fennel fronds 1 bunch bay leaves 1 lemon sliced Salt crust 2kg table salt 4 egg whites, lightly beaten 100g leek ash (the green tops of the leeks burnt down) 1 tablespoon of toasted fennel seeds 2 lemons zested 150ml water Buerre Blanc sauce 500g butter 2 shallots 1 bay leaf 1 garlic clove 150ml chardonnay 150ml cream 10 whole white peppercorns 4 lemons 4 limes Prep salt crust Place salt, egg whites, ash, fennel seeds, and zest into a mixer. Mix well and add water until it forms a paste-like wet sand. Make the Buerre Blanc Sauce Start by getting 3 lemons and limes and burning them over a barbecue to get them nicely charred. Once this is done, set them aside to steam through. Start by lightly frying off sliced shallots, garlic clove, and bay leaf until they are translucent but with no colour. Add white peppercorns. Once translucent, you can add your wine and reduce it by half. Once the wine is reduced, add your cream and reduce it by half again. Now, you can slowly start whisking cold cubed butter into the reduction so that it doesn’t split. Season with salt and the juice from your burnt limes and lemons, and add some fresh zest from the remaining lime and lemon. Cook the fish To cook the fish, get a large, flat, heavy steel baking tray. Spread half of the salt mix to form a bed about 1 cm thick and the same size and shape as the fish. Fill the cavity of the fish with slices of fresh lemon, bay leaves, and fennel fronds. Bring some water to the boil and pour hot water over dried kombu sheets so they go nice and soft. Place two sheets of kombu onto the salt crust. Carefully place your coral trout onto the kombu, followed by another two sheets of kombu on top, completely wrapping your whole fish. Cover your fish with the remaining salt crust, ensuring it’s all sealed. Place your fish in a preheated oven at 180 degrees for 20-22 minutes.Once your fish has completely cooked, carefully peel back the salt crust. While doing this, admire the amazing smell you’ll get from the fish. Unwrap from the kombu, and place the whole fish on a large plate. To Serve Gently warm up your beurre blanc sauce without splitting it. Add freshly chopped chives and spoon over the coral trout. For a luxe touch, serve it with a nice fresh fennel salad or shaved black truffle. SITCHU MAGAZINE
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