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How do you do it? Do you have to cover the entire thing in a crust? I've heard of this on many occasions but never actually seen photos or anything so I'm not quite sure how easy it is or isn't.Originally Posted by Douglas
You use kosher or coarse salt. You can mix the salt with some eggwhites or not, it doesn't really matter. Basically, you put a good layer of salt on the bottom of a dish big enough to hold the fish. Then you put the whole fish on top of the salt, and put some lemon and/or herbs in the cavity. Then you pour more salt on top so the fish is well covered. Then you bake it. When it is done, you break the crust, pull away the skin and serve the top layer off of the bone. Pull the bone up, and serve the bottom layer. It's great with any mayo based sauce, and really, really easy.Originally Posted by iammatt
Thanks. I will try it. I guess this technique brings out flavor better than conventional baking? EDIT Also, does this work better for some fishes/types of fish than others?Originally Posted by Douglas
One of my guests' wives passed on the dietary request: "no seafood, eggs or organ meats (e.g. pate)".Originally Posted by Manton
One of my guests' wives passed on the dietary request: "no seafood, eggs or organ meats (e.g. pate)".Originally Posted by Manton
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