whole fish (we used a 10 pound buffalo carp)
box kosher salt
bulb fennel top chopped
1Preheat oven to 450 degrees F.
Clean and gut fish, remove top and bottom fins, scale and remove gills. Whisk egg whites to soft peaks and fold in salt
3Place 4 tablespoons of egg white mixture on a large platter add a generous amount of dry kosher salt to bottom of pan suitable for oven to table use. Place fish on top of mixture and spoon remaining mixture over top of fish. Add mor dry salt to top
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