The Primal Blueprint Cookbook by Jennifer Meier

Author:Jennifer Meier
Language: eng
Format: epub
Publisher: Primal Nutrition, Inc.
Published: 2018-03-14T16:00:00+00:00

WHOLE FISH BAKED IN SEA SALT

SERVES: 2 TO 3 POUNDS (1 KG) OF FISH YIELDS 2 TO 3 SERVINGS 4 TO 5 POUNDS (2 KG) OF FISH YIELDS 3 TO 6 SERVINGS

A whole fish is impressive on the table and cooking it encased in a hard shell of salt ensures that the meat will stay moist and flavorful. Don’t be alarmed by all the salt in the recipe—it seals in the moisture without penetrating the skin and over-seasoning the fish. The Italians perfected this method of cooking, and you can continue to hone the recipe to your liking. If you don’t care for the delicate licorice flavor of fennel seeds, use another spice or simply stuff the fish with fresh herbs.

1 2- to 5-pound (1 to 2.25 kg) whole striped bass or other fish, cleaned, gutted, and scaled

2 tablespoons (30 ml) Avocado Oil

½ teaspoon (2 ml) fennel seeds, crushed and chopped with a knife

¼ teaspoon (1 ml) black pepper 6 parsley sprigs

1 whole lemon, cut into thin slices

2 large egg whites

1½ cups (400 g) fine Himalayan sea salt

2½ cups (720 g) kosher salt

Preheat the oven to 425ºF (220°C).

Lightly grease with avocado oil a rimmed baking sheet that is large enough to hold the fish. Lay a piece of parchment paper just larger than the fish on top of the baking sheet and brush the surface with oil to prevent the salt from sticking to it.

Rinse the fish and pat dry. Sprinkle the fennel and pepper inside the cavity of the fish and stuff with the parsley and several of the lemon slices, reserving some for garnish.

Whisk the egg whites by hand or in a mixer until soft to firm (not stiff) peaks form. Gently stir in the Himalayan and kosher salt.

Spread about 1 cup (300 g) of the salt mixture onto the parchment paper, spreading it out to the length of the fish. Set the fish on top. Cover the fish with the remaining salt, packing it down with your hands gently but firmly. The entire fish should be covered with the salt.

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