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Ingredientes
- Â Â For this crust, the salt is mixed with whole-wheat flour and bound with egg
- Â Â whites. Thick fillets of other fish, such as sea bass, can be substituted for
- Â Â salmon. The fish is good with a white butter sauce and leaf spinach or possibly your
- Â Â favorite green vegetable.
- 3/4 lb coarse salt (sea salt or possibly fine kosher salt, 1 1/3 c.)
- 2Â 1/2 c. whole-wheat flour
- 5 x egg whites, more if needed
- 8 x thick pcs boneless salmon, with skin (about 3 pounds)
- 8 sprg fresh thyme
- 1 x egg, lightly beaten
Direcciones
- Prepare salt crust by combining salt and flour in bowl. Mix well and add in egg whites. Beat with dough hook of electric mixer, adding more egg white if necessary to make dough which holds together. Cover and let stand at least 15 min and up to 4 hrs.
- Divide dough into 8 pcs and roll each piece to 8 inch square. Place 1 piece of fish, skin side down, in center and top with 1 sprig of thyme.
- Brush surrounding dough with beaten egg, then bring dough over fish and seal into package. Chill while making remaining pkgs.. Don't keep pkgs. more than 30 min or possibly fish will become too salty.
- Preheat oven to 400 degrees and place baking sheet on rack to heat. Arrange pkgs. on warm baking sheet and bake 12 min. Remove and let pkgs. stand 10 min.
- To serve, place fish, still in crust, on warmed plates with your chosen vegetable. Guests should remove crust at table, but warn them not to eat it.
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