Best Whole Fish Baked In Salt Crust From Île De RÉ Recipes

SEA BASS IN A SALT CRUST FROM ÎLE DE Ré

Steps:

• Heat oven to 400 degrees. In a large bowl, mix together coarse salt, fine salt, flour, thyme and fennel. Add egg whites and mix for 2 to 3 minutes to make a flexible and firm dough; if dough is too dry, add more egg whites one at a time as needed.
• Roll dough out on parchment paper to a thickness of about 1/2 inch. Put vegetables in the cavity of the fish, and place fish in the center of the dough. Wrap fish entirely with dough, using the edges of the parchment to help lift the dough over the fish. Transfer parchment with encased fish to a shallow baking pan, and tear off excess parchment from around the fish.
• Bake for 25 minutes. Cut open and remove salt crust from fish. Remove the skin of the fish. Discard crust and skin, fillet the fish and, if desired, serve with a beurre blanc sauce.

SALT CRUSTED WHOLE FISH

Steps:

• Preheat the oven to 400 degrees F.
• Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
• In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms.
• Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices.
• Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper.
• Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish.
• Press the mixture firmly down to the baking sheet, being careful to seal any cracks.
• Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
• Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife.
• Slide a spoon under the top fillet, over the spine, and lift it to a serving platter.
• Turn over and repeat.
• Garnish with lemon slices and serve immediately.

SALT-BAKED FISH

Steps:

• Preheat the oven to 400 degrees.
• Combine the sea salt and egg whites until the mixture looks like wet sand.
• Stuff the branzino with the rosemary, parsley, garlic and lemon slices, then pack the outside tightly with the salt mixture. Put the branzino on a baking sheet.
• Bake until the salt turns golden brown, about 15 minutes. Place on a serving dish.
• Bring the branzino to the table for a few oohs and aahs, crack open the salt with a knife handle, brush away the salt, fillet the fish and serve.