Prep Time
10 min
Cook Time
25 min
Courtesy of Chef Lee Cooper of L’Abattoir.
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ingredients
1 3-lb
whole steelhead, gutted and scaled fins removed
1
lemon, sliced
1
bunch dill
1
heads fennel, thinly sliced
1
onion, thinly sliced
extra virgin olive oil
1
tsp pepper, coarsely cracked
2
egg whites
¼
cup water
6
cup sea salt
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directions
Step 1
Preheat oven to 450ºF. Line a baking sheet large enough to hold fish with parchment paper.
Step 2
Whip eggs and salt in a large bowl until well mixed.
Step 3
Rub fish with olive oil. Season/stuff cavity with pepper, dill, lemons and vegetables.
Step 4
Spread a layer of salt mix on the sheet slightly larger than the fish and place stuffed fish on the salt.
Step 5
Cover fish with remaining salt ensuring to make a complete seal all the way around the fish.
Step 6
Bake in oven for 25 minutes and remove from oven allow to rest 10 minutes.
Step 7
Break open crust and gently remove fillets from fish.
Step 8
Serve with lemon wedges and a drizzle of good olive oil.