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1
Preheat the oven to 400 degrees F.
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2
Trim the fins from the Arctic Char.
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3
Place the chives, parsley, lemon slices, rosemary, and lemon zest into the cavity of the fish.
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4
Whip the egg whites and cold water with a whisk until they form light peaks.
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5
Add the kosher salt and mix well with your hands.
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6
The texture should be like damp sand.
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7
Invert a baking sheet, the length of which is 2-inches greater than the fish, and spread 3 cups of the salt mixture on the baking sheet as big as the outline of the fish.
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8
Place the fish on top of the salt and cover completely with the remaining 6 cups of salt (you may not need all the salt).
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The salt should be at least 1/2-inch thick all around the fish.
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10
Bake for 25 minutes or until an internal temperature of 140 degrees F is reached.
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11
Let the fish rest for 5 minutes.
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12
Crack the salt with a rolling pin and remove the chunks of salt.
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13
Peel back the skin and remove the fish from the bones.
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14
Serve with Saffron Aioli.
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15
1 egg*
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16
2 tablespoons lemon juice
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1 teaspoon minced garlic
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18
1 teaspoon Dijon mustard
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1 1/2 cups vegetable oil
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Pinch saffron
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1 teaspoon kosher salt
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1 tablespoon chopped orange zest
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Special equipment: food processor
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24
In a food processor combine the egg, lemon juice, garlic, and mustard.
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Puree until well combined, scraping down the sides of the bowl.
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While the food processor is running slowly, pour in the vegetable oil.
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The mixture will thicken as it emulsifies.
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Add the saffron, kosher salt, and orange zest.
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29
Store covered in the refrigerator for up to 4 days.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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Preparation Time: 5 minutes
