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salt crusted fish baked

Baked Salt Crusted Fish; Whole Pompano

Enjoy the elegance of fine dining and uniquely prepare fish like the pro's using this baked salt crusted fish recipe technique.

Course Main Course
Cuisine American, Fresh Fish, Gluten-Free
Keyword baked fish, fish, oven baked, salt crusted
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 5 minutes
Servings 2 people
Author jettskitchen.com

Ingredients

  • 1 whole Pompano fish about 1 pound with skin on (any whole fish with skin on will do)
  • 5 1/2 cups kosher salt
  • 4 egg whites
  • 3/4 to 1 cup water
  • 1 bunch fresh thyme (20 sprigs)

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.

    Prepare Salt Mixture

    Cover a baking pan with parchment paper larger than the length of the fish.

    In a large bowl combine salt, egg whites and 3/4 cups water. Combine until mixture is shapeable. If the mixture is still too dry add small amounts of water until mixture makes shape. Lay a layer of the prepared salt on top of the parchment paper the length of the fish. Rinse fish under cold water and pat dry with paper towels. Place fish on top of the bed of salt.

  2. Season Fish

    Place 1-2 slices of lemon and 15 sprigs of thyme into the cavity of the fish. Then place lemon slices and the remainder thyme on top of fish.

  3. Encapsulate Fish

    Place the remaining prepared salt on top of the fish. Completely cover the fish and lightly pack down to form a closed seal.

  4. Bake

    Place salt crusted fish in preheated oven and bake for 40 minutes or until the fish internal temperature reaches 145 degrees Fahrenheit when checked with an instant read thermometer. Just stick the thermometer through the salt deep into the thickest part of the fish. For a true reading be careful not to go through to the bottom as the thermometer reading may pick up the temperature of the pan. Remove fish from oven and allow to rest for about 15 minutes while the crust is still in place.

  5. Remove Top Salt Crust

    During the baking process the salt crust will harden. Jab a fork into the top layer of salt to break the seal. Gently pull the salt crust away from the fish discarding lemon and herbs and brush away loose salt off the skin of the fish.

  6. Debone Fish

    Gently lift fish from salt bed and move to a cutting board. Using a sharp filet knife carefully cut the fish skin from the head to the tail both on top and bottom of the fish. Using two forks gently lift the top fish filet away from the skeletal structure and place on a warmed plate. Then remove the skeletal structure from the bottom filet by grabbing and lifting the tail and gently separate the meat using a fork from the bony structure. Serve immediately and enjoy!

    Optional: If desired place the entire deboned structure in about 2 cups of water and bring to a boil and then simmer for 30 minutes to make a fish broth for later use in other recipes.