Baked Snapper In Salt Crust Recipe - Cooking Index
Baked Snapper In Salt Crust Recipe - Cooking Index
This preparation keeps the fish moist and imparts a mouth-watering but subtle flavor of salt. The crust takes just minutes to prepare. Be sure to keep the crust fairly thin; a quarter-inch thick is about right. A too-thick crust will form a gluey layer next to the fish. You can also use fish fillets but they should be wrapped in lettuce leaves first, so the salt crust doesn't come into direct contact with the flesh.
Type: Fish| 2 cups | 474ml | Coarse kosher salt |
| 2 cups | 125g / 4.4oz | Flour |
| 1 1/4 cups | 296ml | Water - (to 1 1/2 cups) |
| 1 | Snapper - (abt 2 1/2 lbs) - cleaned and scaled |
Preheat the oven to 375 degrees. In a large bowl, mix the salt and flour. Add the water and stir to form a slightly stiff yet pliable dough.
Rinse the fish under cold water and pat dry with paper towels. Put the fish on a lightly oiled baking sheet. Scoop out half the dough and pat it over the fish to form a crust about 1/4-inch thick. Flip the fish over and form a crust on the other side with the remaining dough. The entire fish should be enveloped in dough, with no cracks or openings. (You might have dough left over.)
Bake the fish until the crust begins to turn golden, about 30 minutes. Slit the crust, peel it away from the fish and discard it. Lift the fish away from the bones and serve.
Seafood Alternatives: rockfish, sea bass, sea bream
Source:
"Simply Seafood (recipe archive) at http://www.simplyseafood.com"
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