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Rudi’s Recipes: Sel de Mer’s Salt Crusted Branzino with Tarragon Beurre Fondu

Holland America Line cruises offer many enriching activities, and among the favorites are the cooking demos in the Culinary Arts Center. Guests have the opportunity to watch visiting celebrity chefs or the ship’s own experts prepare and execute delicious dishes. At the end of each demo, attendees get to leave with their own recipe card so they can recreate the delicious dish at home!

During a sailing on Koningsdam, guests had the opportunity to attend a demonstration presented by our own Master Chef Rudi Sodamin where he made Sel de Mer’s famous Salt-Crusted Branzino. If you weren’t able to attend the demo, don’t fret! We’ve got the recipe for you here – and it’s easy to make on your own. Enjoy!

Giant screens around the room make it possible for all attendees to see the cooking action.

Giant screens around the room make it possible for all attendees to see the cooking action.

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SALT CRUSTED BRANZINO WITH TARRAGON BEURRE FONDU:

Ingredients:
1 Branzino whole
Kosher Salt to taste
Fresh Thyme
Extra virgin Olive Oil
2 Lemon wedges
White Wine Vinegar
Dry Vermouth
Shallot
Tarragon
Cold Butter

Instructions:
Clean and gut the fish, remove top and bottom fins, scales and remove gills.

Whisk egg whites to soft peak and fold in salt.

Place thyme in the cavity of the fish and set aside.

Place 100 grams of the salt egg white mixture at the bottom of a baking tray suitable for oven to table use.

Place Branzino on top of the salt mixture and spoon remaining mixture on top of the fish.

Bake in a hot oven 200 C/400 F for 20/25 minutes. Remove and strike crust to crack.

For the Tarragon Beurre Fondu:
Place in a sauce pot over high heat the vinegar, vermouth, shallots and whole tarragon until reduced to 1/3.

Let it stand at room temperature to enhance the flavor of the infusion. Just before serving bring back to the boil and add butter stirring constantly until it is melted. Finish with the remaining chopped tarragon.

Carefully remove salt crust from top of the fish and place flesh on the serving plate. Garnish with lemon wedges, tarragon beurre fondu placed in a ramekin and drizzle the fish with the extra virgin olive oil.

Have you made a recipe from the Culinary Arts Center at home? Tell us your favorite dish in the comments below!

1 Comment
  • Christina

    Unrelated, buy when will Holland America have an on board text app like so many other lines?

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