| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole fish such as snapper, bream, sea bass |
| 4 |
|
Egg whites |
| 2 |
c |
Kosher salt |
| 1 |
bn |
Fresh thyme |
| 4 |
tb |
Extra virgin olive oil |
| 1 |
|
Lemon, cut into, wedges |
INSTRUCTIONS
Preheat oven to 450 degrees F.
Clean and gut fish, remove top and bottom fins, scale and remove gills.
Whisk egg whites to soft peaks and fold in salt. Place thyme in body cavity
and set aside. Place 4 tablespoons of egg white mixture on a large platter,
suitable for oven to table use. Place fish on top of mixture and spoon
remaining mixture over top of fish. Place fish and platter in oven and bake
for 25 to 30 minutes. remove and strike crust to crack. Carefully remove
salt crust from top of fish and divide flesh among two plates. Serve with
good oil and lemons.
(An excellent accompaniment would be an arugula and tomato salad.)
Yield: 4 servings
Recipe by: Molto Mario MB1D27 Posted to MC-Recipe Digest V1 #623 by Sue
<suechef@sover.net> on May 29, 1997
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