Salt-crusted sand whiting lettuce cups

Name: Salt-crusted sand whiting lettuce cups
Yield: 6
Ingredients: 250g mixed heirloom cherry tomatoes, chopped; 1 bunch coriander, leaves picked, chopped; 1/2 red onion, finely chopped; 1 ripe avocado, chopped; 1 tbs extra virgin olive oil; 1 tbs fennel seeds; 2 lemons, thinly sliced; 1 bunch lemon thyme; 125g unsalted butter, chopped; 6 whole sand whiting, cleaned; 3 eggwhites; 2kg rock salt; 2 butter lettuce, leaves separated

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by Guy Turland

Oct 05, 2018

You'll feel like these fish have come straight out the ocean with the salty, sandy, fresh flavours of the sea.

250g mixed heirloom cherry tomatoes, chopped
1 bunch coriander, leaves picked, chopped
1/2 red onion, finely chopped
1 ripe avocado, chopped
1 tbs extra virgin olive oil
1 tbs fennel seeds
2 lemons, thinly sliced
1 bunch lemon thyme
125g unsalted butter, chopped
6 whole sand whiting, cleaned
3 eggwhites
2kg rock salt
2 butter lettuce, leaves separated

Method

1.

Preheat the oven to 220°C and grease a large baking tray.
2.

To make the salsa, place tomato in a large bowl and squeeze slightly to release some juices. Add coriander, onion, avocado and oil. Season and toss to combine. Set aside.
3.

Divide fennel seeds, lemon, lemon thyme, butter and 1/2 tsp freshly ground black pepper among fish cavities. Set aside.
4.

Whisk eggwhites and 1/4 cup (60ml) water in a large bowl until well combined, then stir through rock salt.
5.

Spread 2 cups (600g) salt mixture across prepared tray and top with fish. Completely cover fish with remaining salt mixture. Bake for 18 minutes, then remove from oven and stand for 10 minutes. Using the back of a knife, carefully break open salt crust and brush salt off fish.
6.

Serve with tomato salsa and lettuce leaves to use as cups.