Baked kabeljou wrapped in herb crêpes with
salt meringue
and creamy
tarragon foam
– 1 whole kabeljou, scaled and gutted
– 3 sprigs thyme
– 3 sprigs rosemary
– 3 sprigs parsley
– 6 thin slices lemon
Method
1.) Lay the crêpes on a large piece of foil in two overlapping rows. Spread the thyme, rosemary, parsley and lemon evenly in the opening of the fish. Wrap the fish with the crêpes.
2.) Using a spatula, spread half of the salt meringue evenly over the fish so that it covers every visible part.
3.) Place the fish in a large Weber over medium-high heat.
Cook for 15 minutes, then turn the kabeljou over and scrape off the now-cooked meringue. Evenly spread the rest of the meringue mixture over the top of the fish, covering all visible parts. Cook for 15 minutes. Remove from the heat and leave to rest for 10
to 20 minutes. Reheat for five minutes.
4.) Scrape away the salt meringue and scoop out the fish. Serve with creamy tarragon foam on the side.
Creamy
tarragon foam
– 1 onion, diced
– ¼ cup butter
– 1 cup white wine
– 1 cup fish stock
– 2 pinches salt
– 1 cup cream
– ½ tsp dried tarragon
Method
1.) In a saucepan, sweat the onion in butter over medium-high heat until translucent. Add the white wine and reduce by half. Add the stock and reduce by half, then add the cream and
tarragon and reduce
by a third.
2.) Keeping the saucepan at an angle, use a hand blender to whisk air into the sauce to
create foam.
Crêpe batter
– 2¼ cups milk
– 1 egg
– 1¼ cups flour
– 1½ tsp chopped thyme
– 1½ tsp chopped
rosemary
– 1½ tsp chopped
tarragon
– 1½ tsp chopped chives
– 1 tsp salt
Makes 6 crêpes
Method
1 .) Whisk the milk, egg and flour together. Mix in the thyme, rosemary, tarragon and salt and whisk until smooth.
Pour into a non-stick pan over medium-low heat.
Salt meringue
– 24 egg whites
– 2.05kg salt
Method
1.) Whisk the egg whites until they reach a medium peak, then
gradually whisk in the salt. Once the salt is fully incorporated, leave the mixture in the fridge for an hour.