Salt and Tarragon Crusted Trout

Instructions

• 1Place the egg whites and both salts in a large bowl and mix with a balloon whisk to combine. Add the fresh and dried tarragon and stir to combine.
• 2Pat the fish dry on both sides with paper towel. Season the cavity with the kosher salt and place the tarragon sprigs and lemon slices in the cavity.
• 3Insert the wire rack in the bottom position. Set the oven to Bake, Convection, 400°F, for 20 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 4Line the roasting pan with foil. Spread approximately a third of the salt mixture over the base of the pan diagonally, slightly larger than the fish. Place the fish on the salt mixture. Evenly spread the remaining salt mixture to cover the entire fish. Create a small hole in the salt crust, along the back in the thickest part of the fish, to later test with a thermometer. Using a knife score a line down the center of the fish, ensuring it doesn’t go all the way through.
• 5Once preheated, place the pan in the oven and bake for 20 minutes. Halfway through cooking, rotate the pan and continue cooking. Meanwhile, make the beurre noisette.
  Tip: If your fish weighs more than 1 lb add approximately 5 minutes cooking time per extra 3½ oz.
• 6To make the citrus beurre noisette, place the lemon zest and tarragon sprigs in a small liquid measuring cup. Prepare a paper towel lined-sieve. Melt the butter in a small saucepan over medium heat. Increase the heat to medium-high and whisk constantly until the butter turns a hazelnut brown color. Turn off the heat and quickly add the lemon juice. Strain the beurre noisette through the sieve into the measuring cup and keep warm.
• 7To make the fennel salad, place the fennel, radishes and dill in a bowl and toss to combine. Add the oil and lemon juice, season with salt and toss.
• 8The fish is ready when a meat thermometer inserted into the hole reads 145°F. If not, bake it a little longer.
  Tip: The size of the fish can alter the cooking time. For best results, test for doneness a couple of minutes before the end of the cook.
• 9Remove the fish from the oven and stand for 5 minutes.
• 10Crack open the crust by tapping with a spoon and remove, avoiding the fish. Brush off any remaining salt. Gently peel back the fish skin. Remove the fish from the bones and transfer to a serving plate.
• 11Strain the beurre noisette, then pour it generously over the fish. Serve with the crisp fennel salad for a beautifully balanced dish.