Arctic Char In Salt Crust With Saffron Aioli Recipe

1. 1

   Trim the fins from the Arctic char.

2. 2

   Place the chives, parsley, lemon slices, rosemary and lemon zest into the cavity of the fish.

3. 3

   Whip the egg whites and cool water with a whisk till they form light peaks.

4. 4

   Add in the kosher salt and mix well with your hands; the texture should be like damp sand.

5. 5

   Invert a baking sheet, the length of that is 2 inches (5 cm) greater than the fish, and spread 3 c. (750 mL) of the salt mix on the baking sheet as big as the outline of the fish.

6. 6

   Place the fish on top of the salt and cover completely with the remaining 6 c. (1.5 L) of salt (you may not need all the salt).

7. 7

   The salt should be at least 1/2-inch (12 mm) thick all around the fish.

8. 8

   Bake for 25 min or possibly till an internal temperature of 140 degrees F (70 degrees C) is reached.

9. 9

   Let the fish rest for 5 min.

10. 10

    Crack the salt with a rolling pin, remove the chunks of salt, peel back the skin and remove the fish from the bones and serve with Saffron Aioli.

* Per serving · 4 servings · Values may vary.

No additional tips available.