James Hird and Todd Garratt: Salt-crusted snapper with fennel | Gourmet Traveller
Australian Gourmet Traveller Italian recipe for salt-crusted snapper with fennel by James Hird and Todd Garratt from Buzo restaurant in Sydney.
Ingredients
- 1 snapper (about 2kg), scaled and cleaned
- 3 garlic cloves
- 3 fresh bay leaves
- 8 small baby fennel, trimmings reserved
- 4 eggwhites
- 1 kg coarse sea salt
- 2 tbsp extra-virgin olive oil
- 3 lemons, halved
- Pinch fennel pollen, or to taste (optional, see note)
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