Salt‑Crusted Fish

12 ingredients
4 steps

Ingredients

  • 5 whole tilefish - gutted, scaled, finned, substitute with any white meat whole
  • red potatoes for mashing
  • 4 ounces mushrooms chantreal, substitute with any readily available fresh mushroom
  • 1 cup chicken broth
  • fresh herbs -, tarragon/thyme/parsley
  • 1 whole lemon - sliced
  • 1 pint egg whites
  • 1 pound kosher salt
  • 1 tablespoon fennel coriander, caraway & anis
  • 1 stick butter
  • 1 lemon
  • 1 Orange

Directions

  1. 1
    Preheat oven to 450-degrees.
  2. 2
    In un-greased baking pan arrange bed of fresh herbs and lemon slices.
  3. 3
    Stuff fish with same before placing in center of baking dish.
  4. 4
    Cover fish with thick layer of salt-crust mixture, leaving head and tail exposed.

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