Salt Crusted Snapper with a Sauce of Tomato and Celery Leaf
by Christopher Hollis
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.
Preparation time: 00:20 minutes
Source: Le Marais