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Ingredientes
- 1 x Arctic char, about 3 pounds (1.5 kg)
- 1/4 bn chives
- 4 sprg fresh Italian parsley
- 4 x lemon slices
- 1 x sprig of fresh rosemary
- 1 Tbsp. lemon zest
- 3 x egg whites
- 1/3 c. cool water (75 mL)
- 3 lb kosher salt (1.5 kg) Saffron Aioli, recipe follows
Direcciones
- Trim the fins from the Arctic char.
- Place the chives, parsley, lemon slices, rosemary and lemon zest into the cavity of the fish.
- Whip the egg whites and cool water with a whisk till they form light peaks.
- Add in the kosher salt and mix well with your hands; the texture should be like damp sand.
- 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.
- 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).
- The salt should be at least 1/2-inch (12 mm) thick all around the fish.
- Bake for 25 min or possibly till an internal temperature of 140 degrees F (70 degrees C) is reached.
- Let the fish rest for 5 min.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 6 servings | |
| Calories 9 | |
| Calories from Fat 1 | 11% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 87904mg | 3663% |
| Potassium 68mg | 2% |
| Total Carbs 2.6g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.58g | 0% |
| Protein 0.35g | 1% |
