Red Snapper Baked in a Bed of Salt with Ice Wine Sauce

A delicious recipe for all strawberry lovers!

1. preheat the stove to 200 °C. Finely grate orange and lemon zest and place in a large bowl. Squeeze the juice from the citrus fruits and set aside for the sauce. Add to the zest the salt, crushed fennel seeds, juniper, star anise and egg white form and mix very well. Put just under half of the mixture on a baking tray and form a bed to fit the fish plus a little bit of edge. Rub fish all over with olive oil and place on top of salt. Top with the other half of the salt mixture and press down evenly – the fish must be completely packed in the salt. The salt cover should be a tiny bit thinner at the edges, because that’s where the salt cover will be broken and pried open later. Place in the oven and bake for 30-35 min for medium-rare (still very translucent), 40- 45 min for medium (not quite cooked through).

2. while the fish is cooking, make the sauce as well as the vegetables: heat 2 tbs butter in a large skillet over medium heat and sauté the onions until translucent. Add chicory strips and carrot slices and sauté for 2 min. Add wine, citrus juice and saffron. On medium-high heat, reduce the liquid by 1/3. This takes about 5 min.

Remove from heat, fish the vegetables out of the sauce with a slotted spoon. Heat the frying pan over low heat and add the remaining butter by the tablespoonful to the reduction with a whisk.

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