Salt Baked Fish with Pink Peppercorn Sauce

Heat oven to 400 degrees F.

Rinse the fish under cold water and pat dry.

Spread a thin layer of kosher salt (about 1/4 of the amount)on the bottom of a roasting pan. Put 3 bay leaves on the salt, and place the fish on top. Put a sprig of parsley, slivers of garlic and the peppercorns into the cavity of the fish. Top the fish with remaining 3 bay leaves. Combine the remaining salt with the water. Pour kosher salt and water mixture over the fish to cover completely. With your hands, mould the salt into the shape of the fish. Brush the egg whites on top. This will help seal the salt crust and keep it together. Place the fish on the middle rack of the oven and bake for 35 minutes.

Remove the fish from the oven and scrape off the salt crust. Make an incision along the top of the fish and then peel the skin off. Gently remove the fillet from the carcass and put on a plate. Flip the remaining fish over onto a cutting board. Peel off the skin, lift the fillet from the carcass and put it on the plate. Garnish with lemon wedges if desired. Serve with the Pink Peppercorn Sauce.

While the fish is baking, make the sauce. Sauté the shallots and pink peppercorns in the butter over medium low heat for about 3 to 4 minutes until soft. Increase heat to medium high and add white wine. Let reduce for 2 to 3 minutes. Add the clam juice and bring to a boil. Continue to simmer for 5 minutes. Season the sauce with coarse salt. Add fresh dill and squeeze of fresh lemon juice and serve with the fish.