How to Bake Fish in a Fiery Salt Shell ?

 

Baking fish in a fiery salt shell is a dramatic and impressive way to prepare a meal. The salt crust seals in the moisture and flavor, resulting in a perfectly cooked, tender fish. Here’s a step-by-step guide on how to make it:

### Ingredients:

- **Whole fish** (about 2 to 3 pounds), such as sea bass, snapper, or trout

- **2 to 3 pounds coarse sea salt** (or kosher salt)

- **2 large egg whites**

- **1 cup all-purpose flour**

- **Fresh herbs** (like rosemary, thyme, or parsley)

- **Lemon slices**

- **1 tablespoon olive oil** (optional)

- **Ground black pepper** (optional)

### Instructions:

1. **Prepare the Fish:**

   - **Clean the Fish:** Rinse the fish under cold water and pat it dry with paper towels. If not already done, gut and scale the fish. You can ask your fishmonger to do this for you.

   - **Season the Fish:** Stuff the cavity of the fish with fresh herbs and lemon slices. You can also season the inside with a little black pepper if desired.

2. **Make the Salt Mixture:**

   - In a large bowl, combine the coarse sea salt with the flour. 

   - Whisk the egg whites until they become frothy. Fold the egg whites into the salt mixture. The mixture should have a consistency similar to wet sand. If it's too dry, add a little water; if too wet, add more salt.

3. **Prepare to Bake:**

   - Preheat your oven to 375°F (190°C).

   - Line a baking sheet with parchment paper or aluminum foil.

4. **Create the Salt Crust:**

   - Spread a layer of the salt mixture on the prepared baking sheet, about the size of the fish.

   - Place the fish on top of the salt layer.

   - Cover the fish completely with the remaining salt mixture, pressing it down firmly to ensure it's well sealed. The salt layer should be about 1/2 inch to 1 inch thick.

5. **Bake the Fish:**

   - Place the baking sheet in the preheated oven and bake for 25 to 35 minutes, depending on the size of the fish. The salt crust will harden and turn a light golden color.

   - The fish is done when the internal temperature reaches 145°F (63°C). 

6. **Remove and Serve:**

   - Let the fish rest for about 10 minutes after removing it from the oven.

   - To serve, carefully crack and remove the salt crust. Gently lift the fish from the baking sheet, discarding the herbs and lemon slices from the cavity.

   - Optionally, drizzle with a little olive oil and serve with your favorite sides.

### Tips:

- **Choose the Right Fish:** Whole fish works best for this method. Ensure it’s fresh and properly cleaned.

- **Avoid Overcooking:** The salt crust is a great insulator, so be cautious with cooking times to avoid overcooking the fish.

- **Serve Immediately:** This dish is best enjoyed fresh out of the oven.

This method of cooking fish not only locks in flavor but also creates a beautiful presentation. Enjoy your meal!