BBQ Salt Crusted Fish

Ingredients

1 Fillet of fish

Kelp seaweed or spinach

Bunch asparagus

Beurre Blanc Sauce

3 tbsp finely chopped shallots

9 tbsp cold Westgold Butter

3 tbsp dry white wine

2 tbsp white wine vinegar

1/3 cup cream

Juice & lemon zest from ½ lemon

Method

To make the Beurre Blanc Sauce:

Chop shallots and cook in melted butter until soft. Take off the heat - add cream, vinegar, wine, lemon juice and zest. Put back on the heat keep whisking and bring to a light boil.

Salt crusted topping

Whisk 2 egg whites to stiff peaks. Add 1 Cup sea salt granules and mix .

To cook the fish:

Cover the bottom of a small tinfoil dish with Kelp seaweed or spinach. Add fillet of fish and top with asparagus. Add salt crust topping fully covering the top of the dish to make a crusty lid. Put on BBQ and close lid. Steam for 40 minutes

Once cooked drizzle over Beurre Blanc sauce