Red Snapper In Salt Crust With Salmoriglio

Ingredients for the snapper:
3-6 lbs Kosher Salt
1 whole Snapper (about 4 lbs, cleaned, but with scales)
1 sprig Fresh Rosemary
1/2 lemon, cut into 1/4 inch slices
Ingredients for the salmoriglio:
1 cup Extra Virgin Olive Oil
1/3 cup Warm Water
Juice Of Two Lemons
1 clove Garlic, Crushed
1 T Frech Oregano, Chopped
1 Small Bunch of Italian Parley, Stemmed and Chopped
  Salt and Freshly Ground Pepper to Taste

To make the fish:
Preheat the oven to 450 degrees. Spread a large foil inside a roasting pan. Make a bed for the fish in the foil using half the salt. Fill the fish cavity with the rosemary sprig and lemon slices. Place the fish on the salt bed and lift up the edges of the foil to contain the salt in a shape that suggests that of the fish. Cover the fish with the remaining salt, and sprinke water over it so that the salt sticks together (this should require about 1/4 cup of water.) Bake in the preheated oven for 30 minutes. do not test for doneness; piercing the salt crust will crack it and salt the interior of the fish.

To makes the Salmoriglio dressing:
While the fish is cooking, put the olive oil in the mixing bowl. Add the warm water and the lemon juice a little at a time, whisking continuously. Add the remaining ingredients. Don't be shy with the salt and pepper. Make a double boiler by setting the bowl over a simmering pan of water, and whisk the mixture together for a few minutes to warm it up.

Remove the fish from the oven. Crack and remove the salt crust. Fillet and portion the fish, topping each serving with the dressing.

8-10 Servings

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