Salt Crusted Whole Red Snapper
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
56
Sourness
47
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
When cooking with a whole fish you must first be sure that the fish is gutted, your local fish market will do this for you
2
The skin should be scaled and the gills and fins removed
3
Leave on the head and tail
4
Rinse the fish inside and out then pat dry
5
In a mixing bowl, combine the parsley, orange, fennel, bay leaves, shallot, red pepper flakes, fennel seed, and 1/4-cup olive oil
6
Stuff the cavity of the fish with 3/4 of the mixture, then spread the remaining 1/4 on the bottom of a roasting pan so the fish will not stick
7
Transfer the fish to the roasting pan and rub the skin with remaining olive oil
8
In another bowl, whip the egg whites to a stiff peak, then fold in the salt to make a paste
9
Smear the salt paste over the entire fish and roast in a preheated 350 degree F oven for 30 to 40 minutes
10
The egg whites form a hard crust that will crack like a shell
11
To serve, scoop the flesh from the fish with a spoon