Salt Crusted Branzino with Tarragon Beurre Fondu (Holland America)

1 Branzino whole

Kosher Salt to taste

Fresh Thyme

Extra virgin Olive Oil

2 Lemon wedges

White Wine Vinegar

Dry Vermouth

Shallot

Tarragon

Cold Butter

Clean and gut the fish, remove top and bottom fins, scales and remove gills.

Whisk egg whites to soft peak and fold in salt.

Place thyme in the cavity of the fish and set aside.

Place 100 grams of the salt egg white mixture at the bottom of a baking tray suitable for oven to table use.

Place Branzino on top of the salt mixture and spoon remaining mixture on top of the fish.

Bake in a hot oven 200 C/400 F for 20/25 minutes. Remove and strike crust to crack.

For the Tarragon Beurre Fondu:

Place in a sauce pot over high heat the vinegar, vermouth, shallots and whole tarragon until reduced to 1/3.

Let it stand at room temperature to enhance the flavor of the infusion. Just before serving bring back to the boil and add butter stirring constantly until it is melted. Finish with the remaining chopped tarragon.

Carefully remove salt crust from top of the fish and place flesh on the serving plate. Garnish with lemon wedges, tarragon beurre fondu placed in a ramekin and drizzle the fish with the extra virgin olive oil.