Pesce Arrosto in Sale
From jencathen 15 years ago
- 40 minutes to make
- Serves 6
Don't be put off by the amount of salt in this recipe. The salt forms a crust and seals in the flavor and juices. It does not overwhelm the fish. Don't eat the salt crust at all. The fish is extremely moist. I've only done it with Snapper. Read more But the original recipe says you can use a whole salmon also. Please let me know how it turns out with other types of fish. Original recipe from Mario Batali. See less
Ingredients
- 4 pounds coarse sea salt shopping list
- 2 egg whites shopping list
- 1 whole fresh snapper or salmon, weighing at least 4 pounds, cleaned shopping list
- lemon wedges shopping list
- High-quality extra-virgin olive oil, for drizzling shopping list
How to make it
- Preheat the oven to 425 degrees F.
- Pour the sea salt into a large bowl, add the egg whites, and mix vigorously until all the grains of sea salt are coated with egg whites. Spread 1/3 of the salt mixture over the bottom of a large rectangular or oval oven dish big enough to hold the whole fish. Place the fish on top, then cover it completely with the rest of the salt. No part of the fish should remain uncovered with salt.
- Place the dish in the oven, reduce the heat to 400 degrees F, and cook 20 to 30 minutes, depending on the thickness of the fish; generally, cook for 10 minutes for every inch of thickness at the widest part of the fish.
- Remove the fish from the oven. Crack the crust at the table with the handle of a knife or a small hammer. Serve with lemon wedges and drizzle with olive oil.
The Rating
Reviewed by 1 people-
I have made this recipe and it is beyond delicious and tender. It sounds unusual but your guest will think you went to a culinary school once they have tried your Pesce Arrosto In Sale
High Five
Michael
trigger
in loved it
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" It was excellent "