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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 4 |
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A Williams-Sonoma recipe. While roasting, the paste turns into a hardened crust that functions like a clay pot, protecting food from direct heat while promoting uniform cooking and sealing in moisture. Ingredients:
1 (5 lb) red snapper or 1 (5 lb) sea bass, whole, scaled, cleaned and fins removed |
fresh ground pepper, to taste |
3 egg whites, at room temperature |
2/3 cup water |
9 cups kosher salt |
Directions:
1. Preheat oven to 400 degrees.
2. Rinse snapper inside and out with cold water; pat dry with paper towels.
3. Season fish inside and out with pepper.
4. In a bowl, stir together egg whites, water and salt to make a paste.
5. Spread half of salt paste over the bottom of an oval roasting pan.
6. Place fish on top; pack remaining salt paste over entire surface of fish.
7. Roast until an instant-read thermometer inserted into thickest part of fish registers 135 degrees F., about 50-60 minutes.
8. The salt paste will have formed a hard crust; gently crack it with a spoon, lift off crust and discard.
9. Serve fish immediately.
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