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Fish in a Salt Crust |
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Serves: 2 Print this Recipe(Pesce in Sale) Category: Whole Fish Fish and seafood baked in salt is a traditional dish in Liguria and along the Tuscan coast. Mixed with egg white, the salt forms a thick hard crust so that the fish inside cooks in its own juices. At Baia Beniamin, a beautiful restaurant right on the water in Ventimiglia near the French border, I watched as the waiter deftly cracked the salt crust with the back of a heavy spoon and lifted it away, removing the skin and salt in one motion. Inside, the fish was cooked to perfection. 6 cups kosher salt 4 large egg whites 1 whole fish such as red snapper or sea bass (about 2 pounds each), cleaned with head and tail intact 1 tablespoon chopped fresh rosemary 2 cloves garlic, finely chopped 1 lemon, cut into wedges Extra-virgin olive oil 1 Place a rack in the center of the oven. Preheat the oven to 500°F. In a large bowl, stir together the salt and egg whites until the salt is evenly moistened. 2 Oil a baking sheet large enough to hold the fish. Place the fish on the baking sheet. Stuff the cavity with the rosemary and garlic. 3 Mound the salt evenly on the fish, covering it completely. Pat the salt firmly so it will hold. 4 Bake the fish 30 minutes or until the salt is beginning to turn lightly golden around the edges. To test for doneness, insert an instant-read thermometer through the salt into the thickest part of the fish. The fish is done when the temperature reaches 130°F. 5 To serve, crack the salt crust with a large spoon. Lift the salt and skin away from the fish and discard. Carefully lift the flesh away from the bones. Serve hot with the lemon wedges and a drizzle of extra-virgin olive oil. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Fish in a Salt Crust comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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