Garlic Butter Salmon
Can't think of a better quick and easy way to cook salmon - basted with garlic butter. Simple, luxurious, cheffy way to cook salmon that will make you look and feel like a pro! :)
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Salt Baked Red Snapper, No, it is not salty, just delicious
If you are like me, when I think of salt baked, I think of salty food. But, with this snapper, you will only have flavor. Will Cholewinski, my dear friend, and chef/owner of Chubbfathers Restaurant in Pelham, Alabama, is here to show us how to make this delicious, fuss free, Red Snapper. Link to his restaurant below. Ingredients and instructions are listed below.
Enjoy!
Karen, Stephanie, Paul, & Will
Contact us at:
karenjonesfoodfamily@aol.com
kjnpj20@gmail.com
pcomom@gmail.com
popjones59@gmail.com
Write us at:
Food & Family
PO Box 675
McCalla, AL 35111
Amazon store:
Rada Knives:
Chubbfathers:
Ingredients:
2 - 2 1/2 lb red snapper, whole, cavity cleaned, skin and scales left on
lemon, sliced thin
red onion, sliced thin
fresh sage
fresh thyme
fresh rosemary
fresh parsley
garlic cloves
3 lbs kosher salt
1/2 cup water
3 egg whites
In a large bowl, combine salt, water, and egg whites until it is the consistency of wet sand and will hold together when making a ball.
In the cavity of the snapper, add lemon slices, red onion slices, sage, thyme, rosemary, parsley, and cloves. Amounts are to your taste.
Lay fish on baking sheet. Make an outline of sorts, remove fish, and put down a layer of salt within the outline. Return fish to salt layer. Cover the fish completely with remaining salt. If needed, make more salt to cover fish well.
Bake at 400 degrees 35-40 minutes or until internal temperature of 135 to 140 degrees.
Remove from oven and let sit for 5-7 minutes so juices in fish can distribute evenly back into fish.
Crack open the salt crust with a wooden spoon or a meat mallet. Scrape salt from fish and remove from the bones. Serve with a lemon wedge and a sprinkle of fresh parsley for garnish.
Serve with your choice of sides but I imagine a good roasted asparagus and smashed new potatoes would be delicious with this dish.
How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Demeyere Reduction / Saucier Pan:
❤️ Zester:
❤️ Double Mesh Strainer:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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