Ingredients
- 2 tablespoons Coriander Seeds
- 1 tablespoon Black Peppercorns
- 1 teaspoon Fennel Seeds
- 1 3-pound cleaned scaled whole fish, fins removed SalmonWhitefish can also be used
- 1 cup thinly sliced (white and pale green parts only) Leek
- 1 thinly sliced into rounds Lemon
- 2 large Egg White
- 1/4 cup water
- 2 26.5-ounce boxes coarse (6 cups) Sea Salt
- Extra-Virgin Olive Oil
- Lemon Wedges
Directions
Whole Roasted Fish in Sea Salt is a Spanish technique of cooking fish in a thick layer of salt. This technique keeps the flesh juicy while it cooks. It’s recommended to use a wild caught Salmon or any white fish
Recipe Credit: bonappetit.com
Steps
1 Done | Position rack in center of oven and preheat to 450°F. Line large rimmed baking sheet with foil, leaving generous overhang. Combine first 3 ingredients in small skillet. Toast spices over medium heat until beginning to pop, stirring frequently for about 9 minutes. Cool spices. Coarsely crush in mortar with pestle or in heavy resealable plastic bag with mallet. |
2 Done | Rinse fish inside and out and pat dry. Sprinkle all of spice mixture in fish cavity. Stuff with leek and lemon slices. |
3 Done | Whisk egg whites and water in large bowl to blend. Add salt. Stir until salt is evenly moistened. Spread 2 cups salt mixture in 4-inch-wide, 12-inch-long strip (or use more to equal length of fish) on prepared sheet. Place fish on salt. Cover fish completely with remaining salt mixture, pressing to seal. |
4 Done | Bake the fish for 25 minutes. Let stand in crust for 10 minutes. |
5 Done | Using large knife, rap crust sharply to crack. Brush salt from fish. Cut into portions and serve, passing extra-virgin olive oil and lemon wedges alongside. |
