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Salt crust is a method of food preparation wherein the ingredient is covered in a thick layer of salt, which seals in moisture and provides even cooking without drying out.
Trout, striped sea bass and salmon are all good options for this cooking method. Rinse the fish, pat it dry and rub the skin with a bit of oil to make it easier to remove the crust later.
1 whole fish, skin intact
4 and 1/2 cups Haddar Kosher Salt
3–4 egg whites or 1/2 – 2/3 cup Haddar Egg Whites
1/4 cup water
aromatics of your choice (garlic cloves, lemon wedges, bay leaves, shallots, sprigs of thyme and parsley)
Preheat oven to 400 degrees Fahrenheit.
Mix salt, egg whites and water all together in a bowl to create a paste-like consistency. Using the paste, create a “bed” for the fish on a cookie sheet, spreading a layer (about a quarter-inch thick) that is the approximate size of the fish.
Lay the fish down on the “bed “and cover the fish completely with the salt mixture. (If the fish is too long for the tray, leave the tail uncovered.) Try to ensure that the fish is sealed on all sides.
Bake for about 25 minutes (for a two-pound fish). (Add five minutes more for every extra pound.) Let rest for 10 minutes before opening.
Remove salt crust and skin. Serve immediately.
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