SALT CRUSTED WHOLE FISH
When looking for a recipe for salt crusted fish, saw this one on Guy Fieri's show and he says this process helps to cut down on the salty taste you can get from the other recipes (like the other one I have posted) What I know is that the ingredients and spices sound great so I want to save this. DH fell in love with the salt crusted fish served in Italy so I really need to get my game together on this method.
Provided by Bonnie G 2
Categories < 60 Mins
Time 35m
Yield 1 fish, 2 serving(s)
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 SALT-BAKED FISH
Even though you're baking a whole fish in a mound of salt, it won't come out salty -- the salt just seals in the juices. It's a very forgiving way of cooking fish. And though it might look complicated, it's not. I use redfish, but any white-fleshed mild fish will work. And if you've got a bigass pan, you can do this with a much larger fish, or a couple of them. You're really only limited by the size of the pan.
Provided by Food Network
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Stuff the cavity of the fish with lemon slices, thyme, bay leaves, and garlic.
- In a large mixing bowl, mix the salt and egg whites with your hands; it will become the consistency of wet sand.
- In a large baking dish or rimmed baking sheet that is large enough to fit the entire fish (it's okay if the fish only just fits), lay one-third of the salt mixture down, roughly in the shape of the fish. Place the fish on top of the salt mixture and pack the remaining salt mixture around the fish, leaving exposed the area from the eyes to the nose, and also the tail fin. The salt mixture should fully encase the fish, but may not fill the pan. In fact, unless you use a really narrow pan, you'll probably leave most of the pan exposed.
- Bake for about 30 minutes, until the internal temperature of the fish is 130 to 135 degrees F. Depending on the exact size of your fish, your cooking time may vary. Don't break the salt crust while it's cooking or you'll let the juices escape. If you have one of those nice thermometers with the wires that you can leave in the oven while you cook to determine temperature, use that, and pack the salt around the probe to seal it in before cooking. If you don't have one of those fancy thermometers, check the temp by going through the exposed mouth with a probe thermometer. Once done, remove the fish from oven and let rest for 5 minutes before serving.
- While the fish is resting, whisk together the lemon juice and zest, oil, Dijon, salt, and pepper to make a lemon vinaigrette to serve over the fish.
- To remove the fish from the salt shell, use a butter knife and a wooden mallet or spoon. Like a paleontologist, I try to guess where the dorsal fin would be. Hit the fish right there, in the middle of the back (remember it's laying on its side). I place the tip of the butter knife where the dorsal fin was and tap it with the mallet or spoon, putting it in and giving it a wiggle. I score all the way around the fish, like I'm excavating it, so I can remove the salt dome in one piece. It doesn't mess anything up if you don't get it off in the one piece, but it just looks cooler if you do. Once you've gone all the way around the outline of the fish, remove the top part of the salt dome.
- The skin is a little chewy, but it still tastes good, so help yourself to a piece. Cook's reward. Then go under the skin with a fork, down to the spine, and slide across the bottom to filet the fish from the spine. You might get it all in one filet. But most times you have to go back and clean it up.
- Then take the mallet and butter knife, and place the knife at the base of the spine where it meets the head. Tap the handle end of the butter knife with the mallet to crack the spine. Remove the entire spine and bones. With a fork, slide along the bottom of the fish, between the flesh and the salt crust, to remove the other fish filet. You probably won't get the skin off cleanly with this filet, and that's fine.
- This will yield two 10-ounce (or so) filets. Place each filet on a plate and finish with a spoonful of the lemon vinaigrette and a sprinkle of salt and parsley on top.
SALT-CRUSTED FISH
Provided by Marc Murphy
Categories main-dish
Time 50m
Yield Yield: 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Place each branzino on a cutting board. Cut off the top and side fins using scissors. Arrange 3 even piles of the lemon slices, 2 sprigs thyme and 2 sprigs rosemary in a cast-iron skillet large enough to hold all 3 fish (or use smaller cast-iron skillets large enough to hold one fish each). Lay a fish on top of each pile in a standing position so that the open cavity is resting on the lemons, and herbs. Set aside.
- Combine the salt, egg whites and dried thyme in a large bowl to form a grainy paste. Press a 1/4-inch layer of the salt mixture onto each fish until they are completely encased.
- Place the skillet or skillets in the oven and roast until an instant-read thermometer registers 135 degrees F when inserted into the thickest part of the fish, about 20 minutes. Let stand 10 minutes. Use a large spoon to break open the salt mixture-you will need to apply a little force-and peel the salt layer off.
- Serve the fish family-style, with lemon wedges.
More about "salt crusted fish recipes"
SALT-BAKED FISH RECIPE - JOSé ANDRéS - FOOD & WINE
Web Sep 01, 2017 Directions. Preheat the oven to 400°. Line a large rimmed baking sheet with foil or parchment paper. In a large bowl, mix the …
From foodandwine.com
From foodandwine.com
- Preheat the oven to 400°. Line a large rimmed baking sheet with foil or parchment paper. In a large bowl, mix the kosher salt with 1/2 cup of water until it resembles moist sand. Strip the leaves from half of the rosemary and thyme sprigs and mix into the bowl along with 2 of the bay leaves.
- Spread half of the salt mixture in the center of the baking sheet and place the remaining rosemary and thyme sprigs and bay leaves on top. Lay the fish on the mound, then cover with the remaining salt mixture, lightly packing it to completely cover the fish.
- Bake the fish for 35 minutes, until an instant-read thermometer inserted into it registers 135°. Remove from the oven and let stand for 5 minutes.
- Crack the top salt crust and discard it. Remove and discard the skin from the top of the fish and, using a fish spatula, carefully transfer the top fillet to a platter. Flip the fish over and repeat the process. Drizzle with the olive oil and sprinkle with flaky sea salt. Serve.
SALT-CRUSTED FISH | RECIPE - KOSHER.COM
Web Preheat oven to 400 degrees Fahrenheit. Mix salt, egg whites and water all together in a bowl to create a paste-like consistency. Using the paste, …
From kosher.com
5/5 (1)Category AppetizersServings 2
From kosher.com
5/5 (1)Category AppetizersServings 2
SEA BASS BAKED IN SALT CRUST WITH A RECIPE FROM 330 B.C.
Web Apr 03, 2018 Sea bass in salt crust is a simple recipe with impressive presentation and flavour, which has its roots way back in the mists of time. It’s impressive because there is the ceremony of inviting your guests into …
From cucinacaruso.com
From cucinacaruso.com
SALT CRUSTED FISH RECIPE - JONATHAN GAYMAN
Web Feb 25, 2015 Salt Crusted Fish Recipe An ancient dish that is easy to prepare and will wow even the most cynical of your foodie friends. When I am cooking there are two things that I always try to accomplish in …
From jonathangayman.com
From jonathangayman.com
FISH BAKED IN SALT CRUST WITH LEMON AND THYME - FINE DINING LOVERS
Web Dec 18, 2019 Bake for 25 to 35 minutes. Remove from oven and let rest for 10 minutes. 5. Crack the salt crust using a wooden spoon. Remove pieces of salt crust from the top of …
From finedininglovers.com
From finedininglovers.com
SALT CRUSTED FISH RECIPES | SPARKRECIPES
Web Member Recipes for Salt Crusted Fish. Very Good 4.0/5 (6 ratings) Parmesan Tilapia. An easy and delicious dinner option CALORIES: 592.6 | FAT: 24.5g | PROTEIN: 39.4g | …
From recipes.sparkpeople.com
From recipes.sparkpeople.com
SALT CRUSTED FISH | ROBERT ST. JOHN
Web Preheat the oven to 450. Add the egg whites to the bowl of a stand mixer fitted with the whip attachment and mix on medium-high speed until soft peaks form, about 2 minutes. …
From robertstjohn.com
From robertstjohn.com
RECIPE: SALT-CRUSTED FISH | FIELD & STREAM
Web Jun 23, 2012 4. Cook for about 25 minutes. By this time, the salt paste will have hardened into a thick crust. Allow the fish to rest for 5 to 10 minutes, then crack the crust by …
From fieldandstream.com
From fieldandstream.com
SALT-CRUSTED ROASTED WHOLE FISH — THE OLIVE SCENE
Web Apr 13, 2016 Pile the remaining salt mixture on top of the fish. Use your hands to mold the salt around the entire fish, creating a sealed crust. To cook one to two-pound fish, …
From theolivescene.com
From theolivescene.com
THIS DELICATE FISH IN A SALT CRUST IS NOT ONLY FOR SELF-CONFIDENT ...
Web 16 hours ago Place the egg yolk, mustard, crème fraîche, white wine vinegar, salt and cayenne pepper in a tall container. Mix the ingredients well with a blender. Then slowly …
From newsrnd.com
From newsrnd.com
WHOLE FISH COOKED IN A SALT CRUST SALT CRUSTED FISH RECIPES SALT …
Web Salt Crusted Whole Fish Recipe - Food.com . 1 week ago food.com Show details . Preheat the oven to 400 degrees F.Line a baking sheet with parchment paper, trimmed to extend …
From tidak.churchrez.org
From tidak.churchrez.org
SALT-CRUSTED FISH | RICARDO
Web Set aside. Stuff the cavity of the fish with the green onion, garlic, bay leaves and thyme. On the baking sheet, spread a third of the salt mixture to the approximate dimensions of the …
From ricardocuisine.com
From ricardocuisine.com
SALT-CRUSTED FISH WITH DILL AND LEMON RECIPE | BON APPéTIT
Web Nov 12, 2012 Step 3. Line a rimmed baking sheet with parchment paper. Spread one-quarter of salt mixture in center of parchment until 1 inch wider than fish (about 15x6 …
From bonappetit.com
From bonappetit.com
SALT-BAKED WHOLE FISH WITH FRESH HERBS - SERIOUS EATS
Web Dec 15, 2021 Roast fish until center of the thickest part of the flesh registers 130°F (55°C), about 20 minutes for a 1-pound fish and 30 minutes for a 2-pound fish. Let rest 5 …
From seriouseats.com
From seriouseats.com
SALT-CRUSTED FISH RECIPE | EAT SMARTER USA
Web With moistened hands, press the salt mixture slightly to adhere to the fish body. 3. Bake the salt-crusted perch for about 30 minutes in the preheated oven. Carefully tap and …
From eatsmarter.com
From eatsmarter.com
25 IDEAS FOR CRUSTED FISH RECIPES
Web Jun 09, 2020 Bake for 10 – 12 mins, or till fish is just prepared. Eliminate from stove as well as transfer fish to offering plates. Spoon over sauce, and garnish with parsley as …
From eatandcooking.com
From eatandcooking.com
FISH IN SALT CRUST WITH BéARNAISE SAUCE - KUCNEWS.COM
Web Dec 20, 2022 Form a bed of salt about 1 cm high, the size of the fish, on a baking sheet lined with baking paper. Scatter the parsley and lemon slices on top. Lay the fish flat, …
From kucnews.com
From kucnews.com
FISH IN SALT CRUST RECIPE TOP 3*** | THOMAS SIXT FOODBLOG
Web Spread the rest of the salt mixture evenly over the fish and seal it. Place the baking tray in the middle of the oven and cook for 25-35 minutes. —> Recommended temperature …
From thomassixt.de
From thomassixt.de
SALT CRUSTED FISH | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
Web Jun 20, 2011 Roast the fish for 20-30 minutes of until an instant read thermometer reads 135ºF. Remove the fish and let it rest for 5-10 minutes. Take the back of a metal spoon …
From tastykitchen.com
From tastykitchen.com
You'll also love