Salt‑crusted Fish
By: Florida Sport F...
Published: Thursday, March 11, 2010 - 12:48pm

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

1 Preheat oven to 450-degrees. 2 In un-greased baking pan arrange bed of fresh herbs and lemon slices. 3 Stuff fish with same before placing in center of baking dish. 4 Cover fish with thick layer of salt-crust mixture, leaving head and tail exposed. 5 Bake for 30-minutes. 6 Let stand for 10-minutes. 7 Wow your guests with a peek before cautiously pealing away and discarding salt-crust.

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