Salt Crusted Whole Red Snapper

Name: Salt Crusted Whole Red Snapper
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 4 egg whites; 454 grams fresh fennel, chopped; 2 teaspoons fennel seed; 237 milliliters kosher salt; 118 milliliters extra-virgin olive oil, divided; 1 orange, sliced; 59 milliliters chopped Italian parsley; 1 teaspoon red pepper flakes; 2 kgs whole red snapper, cleaned; 1 shallot, minced

Salt Crusted Whole Red Snapper might be From preparation to the plate, this recipe takes about 1 hour and 10 minutes.

Instructions

When cooking with a whole fish you must first be sure that the fish is gutted, your local fish market will do this for you. The skin should be scaled and the gills and fins removed. Leave on the head and tail. Rinse the fish inside and out then pat dry.

Ingredients you will need

Fish

In a mixing bowl, combine the parsley, orange, fennel, bay leaves, shallot, red pepper flakes, fennel seed, and 1/4-cup olive oil. Stuff the cavity of the fish with 3/4 of the mixture, then spread the remaining 1/4 on the bottom of a roasting pan so the fish will not stick.

Ingredients you will need

Red Pepper Flakes

Fennel Seeds

Bay Leaves

Olive Oil

Parsley

Shallot

Fennel

Orange

Spread

Fish

Equipment you will use

Roasting Pan

Mixing Bowl

Transfer the fish to the roasting pan and rub the skin with remaining olive oil. In another bowl, whip the egg whites to a stiff peak, then fold in the salt to make a paste. Smear the salt paste over the entire fish and roast in a preheated 350 degree F oven for 30 to 40 minutes. The egg whites form a hard crust that will crack like a shell. To serve, scoop the flesh from the fish with a spoon.

Ingredients you will need

Egg Whites

Olive Oil

Crust

Fish

Salt

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Bowl

Oven

Equipment

Ingredients

Servings:

bay leaves 4

egg whites 454grams

fresh fennel, chopped 2teaspoons

fennel seed 237milliliters

kosher salt 118milliliters

extra-virgin olive oil, divided 1

orange, sliced 59milliliters

chopped Italian parsley 1teaspoon

red pepper flakes 2kgs

whole red snapper, cleaned 1

shallot, minced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Thrive Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 15 dollars.