Salt Crusted Snapper with a Sauce of Tomato and Celery Leaf

by Christopher Hollis

1½ pounds snapper filet
1 pound coarse salt or kosher salt
1 teaspoon thyme, chopped
1 teaspoon parsley, chopped
1 teaspoon coriander seed
½ ounce peanut oil
1 ounce extra virgin olive oil
2 cloves garlic, diced
3 each shallot, diced
4 each plum tomatoes, peeled and diced
1 tablespoon tarragon, chopped
1 each bayleaf
10 each calmata olives, quartered
8 each shitake, sliced
1 cup white wine
celery leaves

For the fish:

Mix in a bowl the coarse salt, thyme, parsley, and coriander seeds.

Heat a saute pan over a high flame, once hot add the oil and continue to heat.

Place the filet in - skin side down - and scar til golden brown.

Turn the fish and pour the salt over, covering it completely.

Bake in a 375 degree oven for 12-15 minutes depending on the thickness of the filet.

For the sauce:

Heat a small pot and add olive oil, once hot, saute shallots, garlic, and shitake mushrooms.

Once the ingredients are cooked - but not brown - add tomatoes and tarragon and olives.

Pour in white wine and reduce until almost dry.

Season with salt and pepper and just before serving - add celery leaves.

Serves 4

Preparation time: 00:20 minutes