Sure the picture looks freaky but honest to goodness, I never thought fish could be sooo tender and flaky and just melt in your mouth. I have NEVER had fish this fantastic and I mean it!
Fish baked in a salt dome
- Whole fish - any kind about 2-3 pounds in weight. I got a trout.
- Ground rock salt or kosher salt - 3 to 4 pounds
- 3 egg whites
- A pinch of cream of tartar
- 1 tbsp lemon zest
- Slices of 1/2 lemon
- Lemon Juice of the other half
- 2 tbsp rosemary sprigs
Note - You might be tempted to use only 2 pounds or lesser of salt, thinking why waste it? But it actually is not enough. Trust me, I tried. I ground up half of the 4 pound box of rock salt to mimic the Kosher salt flakes. (The rock salt is otherwise too big to form clumps easily). It just wasn't enough to create a dome for the fish.
- Preheat oven to 400F.
- Add a pinch of cream of tartar to the egg whites and start whisking till it attains soft peaks.
- Fold in the ground rock salt or Kosher salt. Add the lemon zest and half of the chopped rosemary.
- Make a base of the salt and lay down the whole fish.
- Place the lemon slices, rest of the rosemary in the clean belly of the fish.
- Cover the entire fish with the rest of the salt, packing it into a dome shape. Try to cover every part of the fish.
- Bake for about 30-35 minutes depending on the weight of your fish and your oven peculiarities.
- Use a wooden mallet or something hard to break off the dome. Carefully separate the fish from the bones. It should be very easy.
- Serve with the rest of the lemon slices and your favorite sides
Notes - Fish prepared in this way, won't be too salty.