N. Clybourn Ave. Chicago, IL. 60614 773.404.3475
Fish Baked In Salt
is one of my favorites. It’s simple and turns out well every
- You need
about one pound of whole fish per person. Just have us fishmongers
here at Dirk’s clean
it for you. Red
Snapper, Grouper, Striped Bass, or any heavy boned fish works best.
The fish should be gutted, gilled and cleaned, but leave the scales
the fish is completely optional. I have done
it both ways. Stuffing can be as easy as partially steamed spinach
with lemon juice, or other lightly sauteed vegetables. Other
options that I’ve tried include Cajun stuffing with
crabmeat or wild rice and shrimp.You
will need parchment paper or it's equivalent for this recipe. We
can sell it to you by the sheet, so you won't have to purchase more
than you need.Kosher
salt comes in 3 lb. boxes - you can pick it up here at Dirk's
always, if you have any questions - Call us.
- Whole fish [see above]
lb. Kosher Salt per pound of fish
2 - Egg Whites per 3 lbs. of salt
your oven to 425 degrees.
the fish is to be STUFFED simply fill the body cavity with stuffing.Put
a piece of parchment paper on a heavy sheet pan. Lay
the fish on the paper. In
a large bowl add the egg whites to the
salt and mix well until moistened (increase
amounts as needed). Pack
the salt mixture entirely around the fish, covering completely,
from head to tail. Put
the pan into the pre heated oven and bake it approximately 9 min per lb. Stuffed
fish takes a little longer. I stick a thermometer into the fish
at this time. The temperature should be about 140 degrees. Remove
the fish from the oven. The salt has formed a hard crust. Crack
the salt coating with the side of a mallet or other broad object.
Crack the salt crust, don’t pulverize it. Remove the large
pieces of salt from the fish. Careful they are hot! Make a slice
in the skin just behind the head and peel the whole skin
off. Remove the stuffing first then lay the chunks of fish directly
on top of it. I use a wide kitchen knife to remove the meat from
the fish. Work from the back of the fish towards the belly, sliding
over the bones. The meat will come off easily.
did it! Eat slow and enjoy!
Fish and Gourmet Shop 2004©