Salt-Crusted Fish

Salt-Crusted Fish

  • Preparation 30 min
  • Cooking 25 min
  • Servings 3

We like salt-crusted fish because it concentrates the flavour—and you can’t beat the wow factor. Smashing through the crust to reveal the juicy flesh inside is the perfect moment to casually mention to your guests how easy it really is: The casing is simply a mix of whipped egg whites and coarse salt. We’re hooked on serving it with a sauce vierge (think Mediterranean salsa) made with bell pepper, celery, tomato, chives, olive oil and a snappy splash of balsamic vinegar.

Featured in RICARDO Magazine (WINTER 2016)

Categories

Ingredients

  • Fish

    • 3 egg whites
    • 3 cups (870 g) coarse salt
    • 1 whole white-fleshed fish (such as snapper, bass, walleye), about 1 ½ lb (675 g),
    • 1 green onion, cut into large pieces
    • 3 garlic cloves, peeled
    • 3 bay leaves
    • 1 thyme sprig
  • Sauce Vierge

    • 1 small tomato, seeded and finely diced
    • 1 mini red bell pepper or ¼ red bell pepper, seeded and finely diced
    • ½ celery stalk, finely diced
    • ¼ cup (60 ml) olive oil
    • 2 tbsp chives, finely chopped
    • 1 tbsp (15 ml) balsamic vinegar

Preparation

  • Fish

  • Sauce Vierge

Personal Note