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Baked kabeljou wrapped in herb crêpes with
– 1 whole kabeljou, scaled and gutted
– 3 sprigs thyme
– 3 sprigs rosemary
– 3 sprigs parsley
– 6 thin slices lemon
1.) Lay the crêpes on a large piece of foil in two overlapping rows. Spread the thyme, rosemary, parsley and lemon evenly in the opening of the fish. Wrap the fish with the crêpes.
2.) Using a spatula, spread half of the salt meringue evenly over the fish so that it covers every visible part.
3.) Place the fish in a large Weber over medium-high heat. Cook for 15 minutes, then turn the kabeljou over and scrape off the now-cooked meringue. Evenly spread the rest of the meringue mixture over the top of the fish, covering all visible parts. Cook for 15 minutes. Remove from the heat and leave to rest for 10 to 20 minutes. Reheat for five minutes.
4.) Scrape away the salt meringue and scoop out the fish. Serve with creamy tarragon foam on the side.
– 1 onion, diced
– ¼ cup butter
– 1 cup white wine
– 1 cup fish stock
– 2 pinches salt
– 1 cup cream
– ½ tsp dried tarragon
1.) In a saucepan, sweat the onion in butter over medium-high heat until translucent. Add the white wine and reduce by half. Add the stock and reduce by half, then add the cream and tarragon and reduce by a third.
2.) Keeping the saucepan at an angle, use a hand blender to whisk air into the sauce to create foam.
– 2¼ cups milk
– 1 egg
– 1¼ cups flour
– 1½ tsp chopped thyme
– 1½ tsp chopped rosemary
– 1½ tsp chopped tarragon
– 1½ tsp chopped chives
– 1 tsp salt
Makes 6 crêpes
1 .) Whisk the milk, egg and flour together. Mix in the thyme, rosemary, tarragon and salt and whisk until smooth. Pour into a non-stick pan over medium-low heat.
– 24 egg whites
– 2.05kg salt
1.) Whisk the egg whites until they reach a medium peak, then gradually whisk in the salt. Once the salt is fully incorporated, leave the mixture in the fridge for an hour.