Fish Roasted in Salt Crust

I hope everyone is doing well; happy Valentines Day. I have been down in Florida, and as nice as it sounds (it actually is pretty nice), I am working down here. I made Osso Buco the other night, that was a big hit; I have posted the recipe, and I would recommend you make it for a nice Sunday dinner; it’s perfect for Winter. I have been experimenting with new fish varieties such as wild sea trout (from Tazmania), and cooking old favorites such as Tuna. We have a Viking outdoor grill down here that has a trusear burner that gets real hot, and I am able to do some cool things with that part of the grill, like grilled pizza (I did a version with blue cheese & apples), and Seared Tuna. I told you I would add the recipe for salt crusted fish, so here it is. I talked about using the thermometer in a previous post, you can see it in the picture, and if a fish has clear eyes, its fresh, if they are cloudy or slimy, run. For this recipe use the fish that is the freshest, this could be a good exercise in finding a good fishmonger, as most supermarkets don’t have whole fish. You will just have to adjust the cooking time according to the size of the fish. If you are using an electronic thermometer, stick it in the thickest part of the fish, set it, and forget it. Have your fishmonger clean the fish for you.

Fish Roasted in Salt Crust

Serves 4-6

2 whole Fish, 2lb. or so

1 box kosher salt

2 egg whites

Rinse the fish and pat dry; set on a baking sheet. Mix the egg whites with the salt and pack on top of the fish. Insert the thermometer if using. Roast at 400 degrees for 30 -40 minutes or until it reaches 130 degrees. Crack the the salt crust open with the back of a large chef knife or meat mallet and follow instructions on the whole roasted fish recipe to serve.

Filed under: Cooking Great Food

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