Best 3 Salt Crusted Fish Recipes
Welcome to the world of culinary delight, where we embark on a journey to discover the art of cooking "salt crusted fish". This ancient cooking technique has been passed down through generations, captivating taste buds with its simplicity and exquisite flavors. As we delve into the secrets of creating a perfectly cooked salt crusted fish, you will learn how to select the freshest fish, prepare the perfect salt crust, and master the techniques for achieving a crispy crust and succulent, flaky fish. Whether you are a seasoned chef or a home cook looking to impress your dinner guests, this article will guide you through the steps to create a memorable dining experience.
Here are our top 3 tried and tested recipes!
SALT CRUSTED WHOLE FISH
Provided by Guy Fieri
Time 35m
Yield 2 servings
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.
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.
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.
Tips:
- Choose the right fish: A whole fish that is 2-3 pounds is ideal. White-fleshed fish such as sea bass, snapper, and flounder are good choices.
- Prepare the fish: Clean the fish and remove the gills and entrails. Rinse the fish thoroughly and pat it dry.
- Make the salt crust: Combine coarse salt, flour, and herbs in a bowl. Add water and mix until the mixture resembles wet sand.
- Cover the fish with the salt crust: Place the fish on a baking sheet lined with parchment paper. Cover the fish completely with the salt crust, making sure to seal any cracks.
- Bake the fish: Bake the fish in a preheated oven at 400°F for 30-40 minutes, or until the internal temperature of the fish reaches 145°F.
- Serve the fish: Let the fish cool for a few minutes before serving. Break open the salt crust and discard it. Serve the fish with lemon wedges and your favorite sides.
Conclusion:
Salt-crusted fish is a simple yet elegant dish that is perfect for a special occasion. The salt crust creates a moist and flavorful fish that is sure to impress your guests. With a little planning and preparation, you can easily make this delicious dish at home.
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