On Thu, 9 Jun 2011 05:26:29 -0700 (PDT), kozzak > wrote:

>Olde Tyme Salt-Crusted Fish

>
>*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

I do this all the time, with the following differences:

1. I don't whip the egg whites -- their function is to help mold and solidify
the kosher salt.

2. I don't add herbs or spices to the salt -- they're completely wasted there.
Anything like that should be in the cavity of the fish.

3. I prefer to have a bed of salt underneath the fish as well, so the whole
saltg mass can be moved from the baking dish to a serving platter for impressive
tableside preparation.

4. Cook at 400 deg. F, not 450, for 30 minutes, followed by a ten minute rest
before cracking the salt jacket.

4. A side benefit of this method is that there's no need to scale the fish.

-- Larry