Fish Baked En Croute De Sel Fish Baked In A Salt Crust Food

MMMM SALT ENCRUSTED BAKED FISH

Steps:

• Preheat oven to 400°F.
• Line a pan 2 to 3 inches longer than the fish with aluminum foil (I have used cookie sheets covered in aluminum foil with aluminum foil lips for larger fish).
• Pour the eggs whites into a large bowl. Add salt--goal is consistency of wet sand.
• Layer 1 to 2 inches in pan. Make this layer several inches larger than the fish.
• Rinse fish & pat dry, then lay onto salt.
• Sprinkle 1/2 T zest over area fish will rest.
• Stuff fish with herbs &/or diced lemon (pith removed from lemon first).
• Lay fish onto salt bed, laying so that abdominal incision is covered (to avoid being filled with salt).
• Pack wet salt mixture on & around fish. Pat down gently.
• Bake 40 minutes (I add 10 -12 minutes for each additional pound of fish).
• Remove from oven & let sit for 10 to 15 minutes (perfect for last minute table arranging).
• Crack the salt shell with a mallet or heavy spoon & peel off chunks of shell to expose the fish.
• Inhale! Admire the color of the fish (red snapper, sheepshead, strawberry grouper & Spanish mackerel all look brilliant) then lift top fillet from bone & serve (some small bone from fins will be in fillets). Don't forget the cheeks! Mmm!
• Lift tail to remove back bone (often with the head) to get to the other side.
• Clean up is to lift the foil & throw salt crust, bones & skin away.

SALT CRUSTED WHOLE FISH

Steps:

• Preheat the oven to 400 degrees F.
• Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
• In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms.
• Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices.
• Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper.
• Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish.
• Press the mixture firmly down to the baking sheet, being careful to seal any cracks.
• Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
• Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife.
• Slide a spoon under the top fillet, over the spine, and lift it to a serving platter.
• Turn over and repeat.
• Garnish with lemon slices and serve immediately.