Whole Fish baked in a Salt Crust

Source

Mario Batali's Molto Italian Cookbook

Prep Time45 minutes
CategorySeafood
Yield6

Pesce al Sale

Ingredients

  • 4 lb Coarse Sea Salt or Kosher Salt
  • 2 Large Egg Whites
  • 1 4 to 5 pound Snapper or Salmon
  • Lemon Wedges
  • Extra Virgin Olive Oil (for drizzling)

Instructions

1. Preheat the oven to 475 degrees F.

2. pour the salt into a large bowl, add the egg whites, and mix vigorously until the salt is evenly moistened. spread one-third of the salt mixture over the bottom of a large rectangular or oval baking dish big enough to hold the fish. Place the fish on top, then cover it with the rest of the salt mixture, making sure it is completely covered.

3. Place the baking dish in the oven and reduce the heat to 400 F. Bake for 20 to 30 minutes, depending on the thickness of the fish-the rule of thumb is 10 minutes for every inch of thickness at the fish's widest part. Remove from the oven.

4. Crack the crust open at the table with the handle of a knife or small hammer, and lift it off. Fillet the fish, and serve with lemon wedges, drizzling the olive oil over the flesh

Notes

Cooking a Whole Fish in salt crust changes the texture of the flesh, making it more succulent, more elastic, almost in a lip-smacking way similar to a good cotechino. The only sauce you will need for this fish is a bit of lemon and a splash of the best extra-virgin olive oil you can find.