We love pesce in crosta di sale – fish in sea salt crust - any time of year -- as it's an excuse to use our sea salt from Trapani!
Serves 4
2 lbs whole fish (such as red snapper, branzino, striped bass) cleaned, leaving head and tail intact
3 thin slices of lemon
a few sprigs of thyme
1 garlic clove, peeled and whole
Whites from 3 eggs
2 lbs coarse sea salt
Whip up the egg whites until they form peaks
In a bowl combine the salt and the egg whites
Place lemon slices, thyme, and garlic inside the fish cavity
Line a baking sheet with aluminum foil and cover the bottom with a third of the salt mixture
Place whole red snapper on a the baking sheet and cover the top completely with the salt and egg mix to form a crust
Place in the oven at 450 F for about 30 minutes
The salt crust will solidify, take out the fish from the oven, crack the salt crust open and discard, fillet the fish, drizzle with some extra virgin olive oil and serve
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