Whole Fish Baked In A Salt Crust With Chive Beurre Blanc Recipes

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.

Steps:

• Preheat the oven to 425 degrees F.
• Combine the kosher salt and orange zest and juice in a large bowl. Add room temperature water 1/2 cup at a time until the mixture feels like wet sand. Spread 1/3 of the mixture on a baking sheet and flatten to the same shape of the fish. Lay the fish on top of the salt. Season the cavity with a little of the salt and stuff with the sliced lemon and parsley sprigs. Top the fish with the remaining salt mixture, covering the fish completely and pressing lightly to pack the salt onto the fish.
• Bake until an instant-read thermometer inserted into the middle of the fish registers 135 to 140 degrees F, 30 to 35 minutes. Remove the fish from the oven and sit at room temperature for 8 to 10 minutes.
• While the fish rests, combine the wine, vinegar, shallot and capers in a small saucepan and place over high heat. Cook until reduced by half, about 6 minutes. Reduce the heat to low and stir in the cream. Stir in the butter a few chunks at a time, stirring until the butter is melted before adding more. Remove from the heat, season with salt and pepper and set aside.
• Use the back of a spoon to break through the salt and remove the chunks, peeling the skin away with the salt. Gently separate the flesh from the bones with a spoon or fish spatula and portion onto plates. Serve with the sauce and sprinkle with the chopped parsley.

Steps:

• 1. Preheat the oven to 400°F.
• 2. Rinse the fish with cold water, pat it dry and refrigerate until just before cooking.
• 3. Pour a fine layer of salt in the bottom of an oven-proof baking dish that is just slightly larger than the fish. Lay two bay leaves on the salt, then place the fish on the bay leaves. Place the peppercorns inside the belly cavity of the fish, then top the fish with the remaining 2 bay leaves. Pour the remaining salt over the fish to cover it, leaving the tail fin exposed if necessary.
• 3. Place the fish on the middle rack in the center of the oven and bake for 25 minutes. You cannot test the fish for doneness - you simply have to trust the timing. Remove the fish from the oven and gently crack off the layer of salt, removing as much of it as you can. Most of the skin will come off the fish as well - what doesn't come off when you remove the salt you need to remove gently, using a sharp knife.
• 4. Remove the fillets divide the fish among four slightly warmed dinner plates. Drizzle with olive oil and garnish with the chervil, if desired.

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.