Friday, November 7, 2014


whole fish baked in salt crust, an impressive dish that makes a beautifully moist fish
though it looks impressive, it's not at all difficult to make. image: michael marquand, recipe: suzanne lenzer
time: about 45 minutes
6 cups/3 kg sel gris (or coarse sea salt, leonoor)
4 egg whites
1 2­-pound/1 kg whole fish, cleaned (sea bass for example, leonoor)
1 lemon, sliced
extra virgin olive oil
preheat the oven to 400°f/200Âșc. 
coat the bottom of an ovenproof dish large enough to hold the fish with 2 cups/600 g of the salt. 
place the fish on the bed of salt and insert 3 to 4 lemon slices inside the cavity of the fish, lay another 3 to 4 slices on top.
in a bowl, combine the remaining salt with the egg whites. 
pat the salt-­egg mixture allover the fish until completely coated with at least 1/2 ­inch/ 1,5 cm all over. 
bake the fish in the preheated oven for 25 to 30 minutes, the crust should just be coloring on the edges.
remove the fish from the oven and let rest for 5 minutes. 
use a paring knife to gently cut around the edge of the salt crust and life the top off. 
drizzle with olive oil and more lemon juice if desired.

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