Salt‑crusted Fish

Photo: Florida Sport Fishing

Ingredients

3 pounds to 5 whole tilefish – gutted, scaled, finned (substitute with any white meat whole

Red potatoes for mashing

Leaks

4 ounces chantreal mushrooms (substitute with any readily available fresh mushroom)

1 cup chicken broth

Fresh herbs – (tarragon/thyme/parsley)

1 whole lemon – sliced

1 pint egg whites

1 pound Kosher salt

1 tablespoon of fennel, coriander, caraway & anis

1 stick butter

Zest from 1 lemon

Zest from 1 orange

Preparation

Preheat oven to 450-degrees.

In un-greased baking pan arrange bed of fresh herbs and lemon slices.

Stuff fish with same before placing in center of baking dish.

Cover fish with thick layer of salt-crust mixture, leaving head and tail exposed.

Bake for 30-minutes.

Let stand for 10-minutes.

Wow your guests with a peek before cautiously pealing away and discarding salt-crust.

Tools

Place your ad here
Loading...

About

Salt-crusted fish dates back to 15th Century Mediterranean. While times have certainly changed and the recipe has since evolved, a salt-crusted fish experience will leave your dinner guests with a unique culinary experience—one that is sure to please the palate of even the most discriminating seafood lovers. A properly prepared dish requires a level of planning, patience and a few key ingredients. Rest assured the end result will exceed your expectations.

Salt-Crust

Whip egg whites (stiff peaks). Mix in fennel, coriander, caraway and anise seed, lemon and orange zest, and Kosher salt. Gritty texture is good.

Leaks & mushrooms

In separate pans, braise vegetables in butter and chicken broth. After plating reduce remaining drizzle for garnish.

http://floridasportfishing.com/magazine/captains-kitchen