With what I hope has become Christmas tradition, there was another trip to Billingsgate this year. Last year’s adventure is posted here. I was hoping for a whole salmon to bake in a salt crust so my wish was granted at Billingsgate…the salmon were in abundance.
This dish was moist, succulent and full of flavour. It was such an easy dish that it would be ideal when having company, albeit better when dining al fresco so that the mess of the salt removal matters a bit less!
This is what I did.
1 whole salmon, cleaned and dried (about 5 pounds)
4 egg whites
4 cups, coarse sea salt
4 thyme sprigs
1 lemon, sliced thinly
Preheat oven to 220 degrees Celsius.
Cover a large cookie sheet with foil, allowing foil to hang over the edges. Place whole salmon on the cookie sheet. Stuff salmon with lemon slices and thyme.
In a big bowl, whisk egg whites until stiff peaks form.
Add sea salt and stir or mix with hands until salt forms a paste-like consistency. Cover fish with salt mixture covering all but the tail and head.
Pull foil up around fish so that salt will not fall into the oven.
Put fish in the preheated oven for 45-55 minutes. Remove fish and tap salt to ensure it has hardened. Allow to cool and then pull salt away.
Enjoy with greens and a bottle of something like an Italian white wine or my choice for Christmas Eve, Champagne. Enjoy
I am entering this post into Karen Burns-Booth’s Cooking with Herbs.