This recipe is a classic; it’s fairly standard in many countries, simple to make and a real showstopper.
I want to highlight this fantastic technique and also Estee Kafra, who contributed this recipe. A food writer, magazine editor, cookbook author and recipe developer, Estee started her own company called Kosherco Inc, with the mandate of creating kosher products with natural ingredients and no preservatives. Based in Toronto (shout out to the 416, Parkdale forever!) you can find her pantry staples here: pure-food.ca
Now, about that whole fish gloriously baked in salt… just do keep in mind that it is kinda a pain to “debone” after cooking, fears of choking may be heightened.
Trout, striped sea bass and salmon are all good options for this cooking method. Rinse the fish, pat it dry and rub the skin with a bit of oil to make it easier to remove the crust later.
Kosher Salt-Crusted Fish
Preheat the oven to 200° C/ 180° C fan/ 400° F
- 1 whole fish, skin intact
- 4 and 1/2 cups Kosher salt
- 3–4 egg whites
- 1/4 cup water
- Aromatics of your choice (garlic cloves, lemon wedges, bay leaves, shallots, sprigs of thyme and parsley)
- Mix salt, egg whites and water all together in a bowl to create a paste-like consistency. Using the paste, create a “bed” for the fish on a cookie sheet, spreading a layer (about a quarter-inch thick) that is the approximate size of the fish.
- Lay the fish down on the “bed “and cover the fish completely with the salt mixture. (If the fish is too long for the tray, leave the tail uncovered.) Try to ensure that the fish is sealed on all sides.
- Bake for about 25 minutes (for a two-pound fish). (Add five minutes more for every extra pound.) Let rest for 10 minutes before opening.
- Remove salt crust and skin. Serve immediately.