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Salt Crusted Striped Bass PDF Print E-mail
Written by Will   

There are many ways to bake a whole fish but baking in salt is one of the more dramatic presentation methods. While you might expect the fish to end up too salty the salt crust actually doesn't seep into the fish. You can use many combinations of herbs and spices for this dish as long as you make the crust out of kosher salt and egg whites.

Striped Bass 1 Striped Bass (~2lbs)
Kosher Salt 2 Cups Kosher Salt
Eggs 4 Egg Whites
Herbs Herbs
Garlic 2 Cloves Garlic
Lemon 1/2 Lemon
Shallot 1 Small Shallot
Salt and Pepper Salt and Pepper
Salt Crusted Striped Bass Salt Crusted Striped Bass

Have your fishmonger scale and clean the fish. Prior to cooking rinse out and pat dry.

Preheat oven to 375 degrees.

Mix the egg whites with the two cups of salt.

Crush the garlic. Thinly slice the lemon and the shallot. Season the inside of the fish with salt and pepper and then stuff with the herbs, garlic, lemon slices, and shallot slices.

On a baking sheet apply a thin layer of the salt paste that is just large enough for the fish. Lay the fish down and then cover with the remaining salt paste.

Bake for twenty minutes. Rotate the pan and bake for another ten minutes.

Let stand for ten minutes before cracking the crust and serving.

Prep Time: 10 min

Cook Time: 30 min

Total Time: 40 min