Fish encrusted in kosher salt


Malinda Coletta Recipe

By Malinda Coletta Professorchef


Rating:
Comments:

NO ITS NOT SALTY. This method of cooking ensures a moist and flavorful fish and makes an impression guests will not soon forget

Ingredients

1
whole fish (we used a 10 pound buffalo carp)
6
egg whites
1
box kosher salt
2
limes sliced
1
lemon sliced
1
bulb fennel top chopped

Directions Step-By-Step

1
Preheat 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
2
Place lemon, limes and chopped fennel tops in body cavity and set aside
3
Place 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
4
Place fish and platter in oven and bake for 25 to 30 minutes. remove and strike crust to crack.

About this Recipe

Course/Dish: Fish


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11 Comments

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Millie Johnson BISCUITMAKR
Apr 25, 2013
Do you beat the egg whites ? You mentioned egg white mixture... do you add something to the egg white ? I am interested in trying this, but want to make sure I do it right.
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Liz Soldwish-Zoole TanteLiz
Sep 8, 2012
I've done this with whole salmon and lemon grass - delicious!
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Jim Decker quadingjim
Jul 4, 2011
There is a big differance in fresh via frozen. Many years ago I lived where I could fish in the ocean. I filled all the neighbors with fish. of coarse I had my own supply.Those were the days. Isn't there a story about that. LOL
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Jim Decker quadingjim
Jul 4, 2011
I think I used to go through there going to the cape..Thats all we get here in Ga.
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Diane Eldridge Dianeintn
Jul 4, 2011
i'd lov to live somewhere that ya can get fresh fish......... around here all is frozen this sounds soooooooooooooo good