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

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
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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