Who says you can’t use salt? Try Salt Crust Roasting!

by Brooke on February 15, 2011

Post image for Who says you can’t use salt? Try Salt Crust Roasting!

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

{ 7 comments… read them below or add one }

Lauren Slayton February 16, 2011 at 1:13 pm

such a good lesson to not be afraid of new cooking territory. This looks manageable and easy. I have clients who will not even cook fish (let alone whole fish). Thanks for sharing.

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Brooke February 16, 2011 at 9:43 pm

Thanks Lauren! It really wasn’t as hard as I thought it would be, but I wouldn’t have known that if we didn’t try this cooking method out!!! It was definately worth it to :)

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Joe February 17, 2011 at 3:40 am

Pouding chômeur from Martin Picard’s Au Pied du Cochon cookbook:

http://www.lottieanddoof.com/2009/03/pouding-chomeur/

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Brooke February 21, 2011 at 7:40 pm

Thanks for posting this recipe Joe!

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Jeanie February 19, 2011 at 12:17 am

What a beautiful dinner! Nice hands, hand model.

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Brooke February 21, 2011 at 7:41 pm

Hi Jeanie! Thanks for stopping by :) It was an amazing dinner!!!

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Jessica @ Dishin' About Nutrition February 22, 2011 at 2:48 pm

Now that is fish prepared fresh! I’ve never cooked fish with the head still on!!

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