Salt Crusted Fish2017-06-06T23:02:02+00:00

Project Description

Feast It Forward Network’s own Chef Rick Moonen presents recipes from his award winning cookbook “Fish Without A Doubt”.

Learn fish cookery methods that make Chef Moonen’s recipes superlative and your execution of them easy.

There is nothing like capturing the the flavors of a truly fresh fish. Restaurateur and celebrity Chef Rick Moonen shows us how to capture that oh so fresh ocean flavor by creating a simple salt sarcophagus. Your dinner guests will be so impressed!

Purchase Chef Moonen’s “Fish Without A Doubt” and refer to page 189 for this tasty recipe.

Whole Fish Roasted in Salt

Ingredients:

  • 4 large egg whites

  • ½ cups water

  • 4 cups coarse salt

  • 1 whole fish (1 ¼ – 1 ¾ pounds) gutted, gills and fins removed

  • Extra virgin olive oil

  • Chopped fresh herbs (parsley, chervil, or cilantro – your choice)

  • Lemon wedges

Instructions:

Heat the oven to 400 degrees. Line a baking sheet with parchment or aluminum foil for easy cleanup.

Whisk the egg whites and water in a large bowl until very frothy and about doubled in volume. Pour in the salt and mix well with your hands. You are going for something the consistency of wet sand: if your crust seems drey add a few more tablespoons of water.

Put our 1 cup of the crust mix on the baking sheet into the size and shape of your fish. Set the fish on top and cover with the remaining crust mix. Wet your hands and pat the crust all over, smoothing it out and making sure the fish is completely sealed.

Roast small fish for 30 minutes, large fish for 35 minutes.

Remove the fish from the oven and crack the crust along the side with the back of a big spoon. Lift the crust up off the fish – carefully because it will be hot.

Let the fish cool for a few minutes, then peel off the skin.  Slide the top fillet off the bones and divide it between two plates. Grab the tail and lift up the bones. Brush or spoon any crust away from the sides of the remaining fillet, then lift it from the bottom crust and invert in onto a cutting board. Peel off the skin and divide the fillet between two plates. Sprinkle with oil and chopped herbs. Serve with lemon wedges.

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