SALT CRUSTED WHOLE FISH
When looking for a recipe for salt crusted fish, saw this one on Guy Fieri's show and he says this process helps to cut down on the salty taste you can get from the other recipes (like the other one I have posted) What I know is that the ingredients and spices sound great so I want to save this. DH fell in love with the salt crusted fish served in Italy so I really need to get my game together on this method.
Provided by Bonnie G 2
Categories < 60 Mins
Time 35m
Yield 1 fish, 2 serving(s)
Number Of Ingredients 12
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.
SALT-CRUSTED FISH
Provided by Marc Murphy
Categories main-dish
Time 50m
Yield Yield: 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Place each branzino on a cutting board. Cut off the top and side fins using scissors. Arrange 3 even piles of the lemon slices, 2 sprigs thyme and 2 sprigs rosemary in a cast-iron skillet large enough to hold all 3 fish (or use smaller cast-iron skillets large enough to hold one fish each). Lay a fish on top of each pile in a standing position so that the open cavity is resting on the lemons, and herbs. Set aside.
- Combine the salt, egg whites and dried thyme in a large bowl to form a grainy paste. Press a 1/4-inch layer of the salt mixture onto each fish until they are completely encased.
- Place the skillet or skillets in the oven and roast until an instant-read thermometer registers 135 degrees F when inserted into the thickest part of the fish, about 20 minutes. Let stand 10 minutes. Use a large spoon to break open the salt mixture-you will need to apply a little force-and peel the salt layer off.
- Serve the fish family-style, with lemon wedges.
SALT AND HERB ROASTED WHOLE FISH
Steps:
- Preheat the oven to 450 degrees F.
- In a food processor, combine the lemon zest and juice, the picked thyme, bay leaves and garlic and pulse until it becomes a coarse paste. Add the egg whites and puree until very frothy and foamy.
- In a large bowl combine the herb-egg white mixture with the salt and mix until it becomes a moist paste.
- Place half of the lemon slices and whole thyme in the cavity of each of the fish. On a baking sheet, place a little less than half of the salt mixture in two rows. Lay the fish on top of each row. Pack the remaining salt mixture around the fish to completely encase them, pressing the mixture firmly on the fish to create a crust.
- Roast the fish for 25 minutes. Remove and let rest for 10 minutes.
- Crack open the salt crust and brush the excess salt from the fish. Remove the top fillet, pull the spine out and remove the bottom fillet. Drizzle with olive oil and serve.
WHOLE FISH BAKED IN SALT
Provided by Susan Herrmann Loomis
Categories Fish Bake Dinner Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes four servings
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 400°F.
- 2. Rinse the fish with cold water, pat it dry and refrigerate until just before cooking.
- 3. Pour a fine layer of salt in the bottom of an oven-proof baking dish that is just slightly larger than the fish. Lay two bay leaves on the salt, then place the fish on the bay leaves. Place the peppercorns inside the belly cavity of the fish, then top the fish with the remaining 2 bay leaves. Pour the remaining salt over the fish to cover it, leaving the tail fin exposed if necessary.
- 3. Place the fish on the middle rack in the center of the oven and bake for 25 minutes. You cannot test the fish for doneness - you simply have to trust the timing. Remove the fish from the oven and gently crack off the layer of salt, removing as much of it as you can. Most of the skin will come off the fish as well - what doesn't come off when you remove the salt you need to remove gently, using a sharp knife.
- 4. Remove the fillets divide the fish among four slightly warmed dinner plates. Drizzle with olive oil and garnish with the chervil, if desired.
SALT-CRUSTED TROUT
Make and share this Salt-Crusted Trout recipe from Food.com.
Provided by MomLuvs6
Categories European
Time 1h10m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Make sure there are no scales on the skin. Rinse well, the inside and outside.
- Pat dry and place on a rimmed baking sheet.
- Stuff the cavity of the trout with your choice of aromatics, if using.
- Rub the skin of the fish all over with the olive oil (this will make it easier to remove the salt crust after roasting).
- In a large bowl with a rubber spatula, mix the salt with the egg whites and water.
- Spread enough of the salt mixture on the bottom of a large rimmed baking sheet to make a bed about 1/4 inch thick and roughly the same size as the fish.
- Put the fish on top of the salt bed.
- Using your hands, coat the fish with the remaining salt mixture to make a 1/4-inch-thick crust, molding it around the contours of the fish. (If the tail or head extends beyond the rim of the pan, it doesn't need to be covered with the salt mixture.).
- Cook the trout 40 to 45 minutes.
- Cook until the thermometer registers between 135°F and 140°F.Start checking at the lower end of the time range in the chart above. Let the fish rest in its crust for 5 to 10 minutes before serving.
- To remove the salt crust, tap with a metal spoon to crack the crust and remove with spoon or fork. Use a pastry brush to remove any salt remaining.
- To Serve:.
- Remove skin, separate top part of fish from bone to platter, remove bones and aromatics and remove lower part of fish from skin and put onto platter.
- Serve.
Nutrition Facts : Calories 45.6, Fat 2.3, SaturatedFat 0.3, Sodium 254723.2, Carbohydrate 0.4, Sugar 0.3, Protein 5.4
SALT AND HERB ROASTED WHOLE FISH
When we lived in Italy DH LOVED the whole fish baked in a salt crust and served at the table where the crust was cracked, then fileted with a spoon and fork and the fish was so moist and flavorful. I never knew how to do it then saw Anne Burrell on TV prepare it and knew I had to get the recipe and make it for us. I haven't done this yet, but will very soon.
Provided by Bonnie G 2
Categories < 60 Mins
Time 45m
Yield 2 whole fish, 2 serving(s)
Number Of Ingredients 8
Steps:
- In food processor, combine lemon zest and juice, picked thyme, bay leaves and garlic and pulse until a coarse paste.
- Add egg whites and puree until frothy and foamy.
- In large bowl combine herb-egg white mixture with salt and mix until a moist paste.
- Place half of lemon slices and whole thyme in cavity of each fish.
- On a baking sheet, place a little less than half of salt mixture in two rows.
- Lay fish on top of each.
- Pack remaining salt mixture around fish to encase them, pressing mixture firmly on fish to create crust.
- Roast fish at 450 for 25 minutes. Remove and let rest for 10 minutes.
- Crack open salt crust and brush excess salt from fish.
- Remove top fillet, pull the spine out and remove the bottom fillet.
- Drizzle with olive oil and serve.
Nutrition Facts : Calories 339.8, Fat 27.5, SaturatedFat 3.8, Sodium 452942.4, Carbohydrate 8.1, Fiber 1.8, Sugar 2.5, Protein 17.1
BAKED WHOLE FISH
Make and share this Baked Whole Fish recipe from Food.com.
Provided by Bev I Am
Categories < 60 Mins
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the fish in cold, salted water for 15-30 minutes; drain and dry slightly.
- Preheat oven to 400.
- Season cavity with lemon slices, celery, onion, salt, and pepper and 2 TBS lemon juice.
- Close the fish and place bacon strips on top or around fish.
- Sprinkle with salt, pepper, onion salt and remainder of lemon juice.
- Cover with pats of butter and bake until flesh is white and flakes apart with fork (about 30 minutes for a 2 1/2 pound fish or 40-45 minutes for a 3 pounder).
- the fish may be broiled at the end to brown the bacon.
- Cut into 1 1/2 inch wide sections and serve with lemon wedges.
- Serves 2-4, depending on size of fish.
- Note: Other vegetables such as potatoes and tomatoes may be cooked with the fish if desired.
WHOLE FISH BAKED IN SEA SALT
Provided by Paul Johnson
Categories Fish Roast Low Cal Dinner Seafood Salmon Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Position rack in center of oven; preheat to 450°F. Line large rimmed baking sheet with foil, leaving generous overhang. Combine first 3 ingredients in small skillet. Toast spices over medium heat until beginning to pop, stirring frequently, about 9 minutes. Cool spices. Coarsely crush in mortar with pestle or in heavy resealable plastic bag with mallet.
- Rinse fish inside and out; pat dry. Sprinkle all of spice mixture in fish cavity. Stuff with leek and lemon slices.
- Whisk egg whites and water in large bowl to blend. Add salt. Stir until salt is evenly moistened. Spread 2 cups salt mixture in 4-inch-wide, 12-inch-long strip (or use more to equal length of fish) on prepared sheet. Place fish on salt. Cover fish completely with remaining salt mixture, pressing to seal.
- Bake fish 25 minutes. Let stand in crust 10 minutes.
- Using large knife, rap crust sharply to crack. Brush salt from fish. Cut into portions and serve, passing extra-virgin olive oil and lemon wedges alongside.
MMMM SALT ENCRUSTED BAKED FISH
Nope - not salty & unbelievably easy! Bonus - cracking the salt shell at the table (dramatic in itself) reveals a perfectly cooked whole fish that retains its beautiful coloration! This is a great recipe for anyone trying to get the essence of fresh fish (salt or fresh-water) with the bonus of no added fat & ease preparation (yo! - beginner cooks & those with kids who want to help!). You can leave fish unadorned or add lemon & fresh herbs (fresh baby chervil, thyme, oregano, Italian parsley, chives, garlic cloves or scapes all work well). Directions are explicit & thus appear long - but really truly easy! Mmm good--there are so few foods that are so good & low calorie!
Provided by Busters friend
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 9.3, Sodium 351950.2, Carbohydrate 0.4, Fiber 0.2, Sugar 0.2, Protein 1.8
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WHOLE FISH COOKED IN A SALT CRUST | ITALIAN FOOD FOREVER
From italianfoodforever.com
Servings 4Total Time 1 hr 10 minsCategory SeafoodCalories 203 per serving
- Whisk together the egg whites and water until foamy, and then add the salt, using as much of the salt as you can, mix it with your hands, trying to coat the salt evenly with the egg white mixture.
- Preferably, choose an oval casserole dish that will hold the fish and fill it with about a third of the salt.
SALT-CRUSTED WHOLE FISH (PLAA PHAO KLEUA) RECIPE | ANDY …
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- Use a pestle to whack the thick end of the lemongrass several times to bruise it, which releases some of its oils. Cut off the bottom ½ inch and enough of the top so that the stalk is a few inches shorter than the length of the fish. Place fish on a rimmed baking sheet. Insert the stalk through the fish’s belly so that the thin end comes out of the fish’s mouth. Pull the thin end of the lemongrass firmly but gently so as much of the stalk sticks out of the mouth as possible; tuck the rest of the stalk completely inside the fish.
- Heat broiler on low. Whisk egg white until frothy. Use a pastry brush to coat the fish on both sides with the egg white in a thin layer from the head to the tip of the tail. Take big handfuls of the salt and sprinkle all over the fish in a thick layer, from head to tail; it should stick to the skin thanks to the egg white. (Be generous with the salt; you won't be eating the skin.) Lightly press salt into the fish. Repeat salting procedure on the other side of the fish. Place fish on a rimmed baking sheet lined with foil and fitted with a wire rack. Position oven rack 6 inches below broiler, then position baking sheet under the broiler, so the fish is just under the heat source; keep an eye on it to prevent burning.
- After 12-15 minutes, remove fish from oven; it should be toasty brown and releasing juices. Use tongs to gently flip the fish over to broil the other side, 5-8 more minutes. (You can also use a fish spatula by slowly and gently sliding it under the fish, while using the tongs to flip it over.) Then remove fish from oven and let rest, 10 minutes.
- Remove salt crust before eating the fish. (You can do this at the dinner table, if you'd like a dramatic presentation of the salt-encrusted fish!) Use the tip of a sharp knife to make an L-shaped cut just through the salt crust: start at the tail, cut along the backbone toward the gills, then down toward the belly of the fish. Peel back the skin in one piece; then do the same on the other side of the fish. Discard the pieces of skin or leave them on the plate as garnish (it will be too salty to eat). Serve with a bowl of the Spicy Seafood Dipping Sauce. Note: Because the crust makes it difficult to check for doneness, it's best to use an instant-read thermometer. The fish is done when the thermometer inserted into the flesh at the thickest part of the fish (behind the head, toward the fish’s backbone) registers 125 degrees F.
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