This past Sunday, I had dinner at my best friend’s house. He invited myself and a few friends over to try the Salt-Crusted Striped Bass recipe in the Ad Hoc at Home cookbook by Thomas Keller. It is always a pleasure to cook and enjoy a wonderful meal with friends! It amazed me how easy this recipe actually was to make. I always saw chefs on Top Chef preparing fish with this cooking method and just assumed it was really hard to do.
It was a great lesson: Don’t be afraid to try something new. Just cook and enjoy.
We used Red Snapper instead of Striped Sea Bass and it tasted amazing. The fish literally melted in your mouth…..mmmmm. My friend picked up the Red Snapper from Dirk’s Fish here in Chicago. Here is a brief summary of how it was made….the recipe was of course more detailed.
First, we started with the fish…
Then, we combined salt and egg whites.
We sliced lemons and an orange to place inside the fish.
Then, we stuffed the fish with parsley and orange and lemon slices.
Next, we covered the rest of the fish with salt and place on a baking sheet.
Then, placed it in oven at 425 degrees Fahrenheit. Roasted it for 40 minutes. The fish was cooked when the thickest part reached an internal temperature of 125 degrees Fahrenheit. We let it cool for 10 minutes after it was removed from the oven.
We cracked off the salt into large chuncks and removed carefully.
We removed the skin and portioned out the fish into multiple servings.
We served the Red Snapper with homemade mashed potatoes and for dessert I made Poor Man’s Pudding. If you like syrup…you would love this. I felt like Buddy from the movie Elf eating it!
Enjoy everything in moderation right? 😉
Hand modeling by: Joe Janas