Fish Baked En Croute De Sel Fish Baked In A Salt Crust Recipes
SALT CRUSTED WHOLE FISH
Provided by Guy Fieri
Time 35m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
- In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms.
- Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices. Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper
- Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish. Press the mixture firmly down to the baking sheet, being careful to seal any cracks.
- Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
- Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife. Slide a spoon under the top fillet, over the spine, and lift it to a serving platter. Turn over and repeat. Garnish with lemon slices and serve immediately.
WHOLE ROAST FISH BAKED IN SALT
Steps:
- Preheat the oven to 450 degrees F. Lightly oil a baking sheet large enough to hold the snapper.
- Rinse the snapper thoroughly, inside and out, and pat dry with paper towels. Stuff the cavity with the rosemary, thyme, coriander seeds, and bay leaves.
- On the baking sheet, spread about 1/2 pound of the salt in an even layer that is slightly longer and wider than the snapper. Place the fish on the salt layer and cover completely with the remaining salt.
- Bake until a instant-read thermometer inserted in the thickest part of the fish reads 130/, about 20 minutes. Remove from the oven. Brush away as much salt as possible. Using two dessert spoons, remove the top fillets and transfer to a warm plate. Lift off the bones, then transfer the bottom fillets to another plate. Serve immediately, with the extra-virgin olive oil and lemon wedges passed on the side so each diner can season their fish as desired.
SALT BAKED FISH
Always wanted to know how to make a salt baked fish? So did I...tried out quite a few recipes, and loved this one from Donna Hay's "flavours" cookbook. It is essential that your fish is FRESH.
Provided by KitchenManiac
Categories Australian
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220C).
- Wash fish and pat dry.
- Sprinkle the inside cavities of the fish well with pepper, lemon juice and the parsley sprigs.
- Spread two baking trays with half the salt.
- Place the fish on the baking trays and cover with the remaining salt.
- Press the salt firmly around the fish and sprinkle a little bit of water.
- Bake for 15 minutes, then allow the fish to rest on the trays for another 5 minutes.
- To serve, remove the salt in large pieces, and place the fish on serving plates.
- Serve with salad and lemon wedge.
Nutrition Facts : Calories 4, Sodium 1.8, Carbohydrate 1.2, Fiber 0.1, Sugar 0.3, Protein 0.1
MMMM SALT ENCRUSTED BAKED FISH
Nope - not salty & unbelievably easy! Bonus - cracking the salt shell at the table (dramatic in itself) reveals a perfectly cooked whole fish that retains its beautiful coloration! This is a great recipe for anyone trying to get the essence of fresh fish (salt or fresh-water) with the bonus of no added fat & ease preparation (yo! - beginner cooks & those with kids who want to help!). You can leave fish unadorned or add lemon & fresh herbs (fresh baby chervil, thyme, oregano, Italian parsley, chives, garlic cloves or scapes all work well). Directions are explicit & thus appear long - but really truly easy! Mmm good--there are so few foods that are so good & low calorie!
Provided by Busters friend
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Line a pan 2 to 3 inches longer than the fish with aluminum foil (I have used cookie sheets covered in aluminum foil with aluminum foil lips for larger fish).
- Pour the eggs whites into a large bowl. Add salt--goal is consistency of wet sand.
- Layer 1 to 2 inches in pan. Make this layer several inches larger than the fish.
- Rinse fish & pat dry, then lay onto salt.
- Sprinkle 1/2 T zest over area fish will rest.
- Stuff fish with herbs &/or diced lemon (pith removed from lemon first).
- Lay fish onto salt bed, laying so that abdominal incision is covered (to avoid being filled with salt).
- Pack wet salt mixture on & around fish. Pat down gently.
- Bake 40 minutes (I add 10 -12 minutes for each additional pound of fish).
- Remove from oven & let sit for 10 to 15 minutes (perfect for last minute table arranging).
- Crack the salt shell with a mallet or heavy spoon & peel off chunks of shell to expose the fish.
- Inhale! Admire the color of the fish (red snapper, sheepshead, strawberry grouper & Spanish mackerel all look brilliant) then lift top fillet from bone & serve (some small bone from fins will be in fillets). Don't forget the cheeks! Mmm!
- Lift tail to remove back bone (often with the head) to get to the other side.
- Clean up is to lift the foil & throw salt crust, bones & skin away.
Nutrition Facts : Calories 9.3, Sodium 351950.2, Carbohydrate 0.4, Fiber 0.2, Sugar 0.2, Protein 1.8
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