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Arctic Char in Salt Crust with Saffron Aioli |
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Ingredients |
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• 1 x Arctic char, about 3 pounds (1.5 kg) • 1/4 bn chives • 4 sprg fresh Italian parsley • 4 x lemon slices 1 x sprig of fresh rosemary • 1 tbl lemon zest
• 3 x egg whites • 1/3 cup cold water (75 mL) • 3 lb kosher salt (1.5 kg) • Baby Brand Saffron Aioli, recipe follows |
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Preparation |
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- Trim the fins from the Arctic char.
- Place the chives, parsley, lemon slices, rosemary and lemon zest into the cavity of the fish.
- Whip the egg whites and cold water with a whisk until they form light peaks.
- Add the kosher salt and mix well with your hands; the texture should be like damp sand.
- Invert a baking sheet, the length of which is 2 inches (5 cm) greater than the fish, and spread 3 cups (750 mL) of the salt mixture on the baking sheet as big as the outline of the fish.
- Place the fish on top of the salt and cover completely with the remaining 6 cups (1.5 L) of salt (you may not need all the salt).
- The salt should be at least 1/2-inch (12 mm) thick all around the fish.
- Bake for 25 minutes or until an internal temperature of 140 degrees F (70 degrees C) is reached.
- Let the fish rest for 5 minutes.
- Crack the salt with a rolling pin, remove the chunks of salt, peel back the skin and remove the fish from the bones and serve with Baby Brand Saffron Aioli.
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