Malinda Coletta Recipe

Fish encrusted in kosher salt

By Malinda Coletta Professorchef

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

Recipe Rating:
 1 Rating


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

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

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
Place lemon, limes and chopped fennel tops in body cavity and set aside
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
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