Whole Snapper baked in vine leaf and salt herb crust with preserved lemon and capers. What could be than that this Easter?
By Saxa Ambassador and Bentley Restaurant and Bar Head Chef, Brent Savage
3 cups flour
1 1/2 cups saxa rock salt
10 egg whites
2 tbsp freshly ground black pepper
2 tbsp finely chopped fresh mint
2 tbsp finely chopped fresh tarragon
1/2 cup finely chopped fresh parsley
1 kg whole snapper (cleaned)
20 vine leaves
Preserved Lemon & Caper Salsa
1 large finely chopped chili
1 rinsed and finely chopped preserved lemon
2 cloves finely chopped garlic (minced)
2 tbsp finely chopped capers
juice of 1 lemon
100 ml extra virgin olive oil
15 ml sherry vinegar
2 tbsp fresh dill
2 tbsp fresh parsley leaves
1 tsp saxa salt flakes
In a large bowl, combine flour, salt, egg whites, pepper, mint, tarragon, and parsley and mix until dough holds together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 2 minutes. Form dough into a ball, wrap in plastic, and refrigerate for 30 minutes. Pre heat the oven to 200 degrees. Wrap the cleaned fish with the vine leaves until covered with an even layer.
Turn dough out onto a lightly floured surface. Roll out into an even 30 x 40cm rectangle or until large enough to wrap the fish in. Place fish in center of dough, then wrap dough around fish, pinching to seal. Place in a baking tray and place in the oven for 40 minutes. Meanwhile, combine all ingredients to make the preserved lemon and caper salsa into a medium bowl and stir to combine.
Remove the fish from the oven and transfer to a chopping board. Using a sharp knife, crack through the salt herb crust and remove the fish. Discard the crust, and place on a serving dish. Pull away the vine leaves to expose the fish, leaving the leaves around the fish on the plate. Spoon the preserved lemon and caper salsa over the fish before serving.