Crisp-skinned snapper with chat potatoes, baby beetroot and a tarragon salsa - 9Kitchen

Ingredients

• 1 cup rock salt
• 18 cherry tomatoes
• 300ml pickling mix (see below)
• 9 baby beetroot, trimmed and washed
• 9 chat potatoes, peeled
• 18 pearl onions, trimmed
• 100g butter
• a little olive oil
• salt and pepper
• 12 x 100g baby snapper fillets or 6 x 180g snapper fillets, skin-on, pin-boned
• juice of ½ lemon, strained
• tarragon sprigs, to serve
• 1 slice white bread, crust removed
• a little milk
• 2 bunches tarragon, leaves picked
• 1 clove garlic, crushed
• 100ml olive oil
• 50ml chardonnay vinegar
• 250ml rice vinegar
• 75g sugar
• 1 clove
• 1 teaspoon salt
• 5 black peppercorns
• 1cm knob ginger
• ½ long red chilli, cut in half lengthways
• ½ teaspoon yellow mustard seeds
• ½ teaspoon brown mustard seeds
• 1 clove garlic, cut in half