Olde Tyme Salt-Crusted Fish
Categories: Seafood, Main dish, Historic
Yield: 6 servings

4 lb Any white meat whole fish*
Red potatoes for mashing
Leaks
4 oz mushrooms sliced
1 tb tarragon fresh chopped
1 tb thyme fresh & chopped
1 tb parsley fresh & chopped
1 ea lemon sliced
1 pt egg whites
1 lb Kosher salt
1 tb fennel seed
1 tb coriander seed
1tb caraway seed
1 tb anise seed
1/4 c butter
1 tb lemon zest
1 tb orange zest

*NOTE: I use grouper or cod.

Salt-Crust:
Whip egg whites to stiff peaks.
Mix in fennel, coriander, caraway, anise seed, lemon & orange zest.
Add your Kosher salt.

Vegetables:
Braise your vegetables in butter & chicken broth in separate pans.
After plating reduce remaining liquid by 1/2 to 2/3 then use as a
drizzle for garnish.

Fish:
Pre-heat oven to 450-deg-F.
Arrange a bed of fresh herbs & lemon slices in un-greased baking pan.
Stuff fish with this same herbal mixture before placing in center of
baking dish.
Cover fish with a thick layer your salt-crust mixture but leave head &
tail exposed.
Bake for 30 mins.
Allow to stand for 10 mins.

*HISTORIC NOTE: Salt crusted fish is an old recipe dating back to
medieval times.

ORIGIN: Adam Mallow, Savannah-GA, circa 2008