Duck & Waffle: Recipes and Stories by Daniel Doherty

Author:Daniel Doherty [Daniel Doherty]
Language: eng
Format: epub
Tags: Food*Cooking*Cuisine*Level*Restaurant, Food, Cooking, Cookbook
ISBN: 9781845339579
Amazon: 1845339576
Publisher: Mitchell Beazley
Published: 2014-11-04T00:00:00+00:00

Preheat your oven to 180°C/gas mark 4.

To make the salt crust, mix all the spices together in a bowl, then add the salt and the whisked egg white and fold in to form a paste. Place your sea bream on a lightly oiled baking sheet lined with baking paper and spread the salt crust over the skin, leaving the head and tail exposed. The crust should be about 2–3cm thick. Bake in the oven for approximately 25–30 minutes. To tell if it is ready, insert a flat-edged knife into the thickest part of the fish – after a few seconds remove the knife and the blade should feel hot to touch.

Meanwhile, heat a little olive oil in a frying pan and cook the shallot gently until soft. Add the lemon juice and cook until reduced by half, then slowly add the butter, in small knobs, whisking as you go so that the sauce emulsifies. Season with salt and pepper, then add the lemon zest and seaweed (or herbs, see introduction) and give it a good stir. Set aside and keep warm.

When ready to serve, reheat your vegetables and the sauce and season with salt and pepper. Remove the fish from the oven, and allow to rest for 5 minutes. Slide the fish on to a serving dish and take to the table. Carefully lift off the salt crust and discard. Remove and discard the skin from the fish and serve with the vegetables, and the sauce in a jug on the side.

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