Wednesday, January 29, 2014

Whole Red Snapper Baked in Salt

Whole Red Snapper Baked in Salt


We were inspired to try this recipe while watching an episode of Martha Stewart's Cooking School. She really makes it look easy, doesn't she? As we continue to slim down after the first of the year, we are looking for lower calorie alternatives so that we can continue to enjoy our cooking projects. This one turned out great, the salt baking method is a great way to make a delicate fish.




Research:

We combined what we learned on the Martha Stewart cooking school episode and one we looked up on food network. This one.

Plan:

Gather the following ingredients:

5 - Eggs
1 - Great whole Red Snapper
4 - Cups of kosher salt
1 - Lemon
4 - or so Sprigs of Thyme

We will simply whip the egg whites into peaks and stir in the salt. Stuff the fish with lemon and thyme and put on a little pepper. Cover in salt and bake for 40 minutes at 400 degrees.

Execution:

You will be relieved to know that wine is now flowing in our household again. So this was an enjoyable experience.

As is customary, first pour a large glass of white wine, after all we are making fish.

Then...


Crack some eggs and separate the yolks.


Measure out your salt.


I had the fish counter at Whole Foods scale my fish for me but there were still a few to remove, also I had to cut off the fins with kitchen shears.


Then we sliced up the lemon and thyme. I would make my lemon slices a little thinner next time. Too much lemon makes the bottom of the fish too lemony


Then we cut open the fish a little more and stuffed it with the lemon, thyme and a little fresh ground pepper.

Meanwhile...


We whipped the egg whites.


and mixed in the salt.


Then we spread the paste down with a spatula. Sort of the consistency of icing.



Finally, we added a few potatoes and popped it in the preheated oven.


After 40 minutes we had a golden brown beautiful hard salt shell.


It smelled amazing or it I was very hungry because of my diet. Not sure.


Cracked open the shell to expose the fish.


Then peeled the skin and pulled off the fillets. It was easier if you grabbed the tail and pulled up leaving the bottom fillet. Still, we didn't get all the bones off...

We tried to take off the top fillet with a spatula. Not the best way.


Verdict:




This was delicious. The fish was delicate and moist and perfectly cooked. Surprisingly it wasn't salty like you would expect. The bottom piece was more well done than the top and the bottom was also more lemony than the top (again, probably could have used a little thinner lemon slices). We will make this again and incorporate the few lessons learned. It is not just delicious but it is.

Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:


So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. Go here and order direct. 

Aaron Franklin's Favorite trimming knife:

Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series

Aaron Franklin's Favorite Brisket cutting/serving knife:

Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer

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