Ingredients
1 4-5 lb. fresh whole fish, cleaned and scaled, such as trout, striped bass or small salmon.
4 lbs. Kosher salt
2 egg whites
2 large sprigs lemon (or regular) thyme
1 lemon
Preparation
Technique: preheat oven to 475 degrees Fº rinse and pat dry your fish insert thyme and slices of lemon into the cavity of the fish (season cavity only) in a large mixing bowl, mix salt and egg whites until well incorporated on a large sheet pan, spread half of the salt mixture and lay the fish across ensuring the salt will encompass the entire fish pour the remaining salt on top of the fish and pack down put the fish in the oven: turn down the temperature to 400 degrees Fº the general rule is to cook the fish for 10 minutes for every inch of thickness the fish is at it’s thickest point
Presentation: Let the fish cool for 2 minutes and then crack the coffin with a wooden spoon. Peel away the salt and remove the fish from the coffin. Place on a serving dish and dress with a flavorful E.V.O.O.
