Photography by Colin Faulker
First published in Wish September 2004
Canadian | Baking | Fish | Main Dish | All categories...
food
Arctic Char Baked in Salt
This fish is almost impossible to overcook and the salt crust ensures it won’t dry out.
Ingredients (Serves 6 to 8)
| 1 | whole Arctic char, 3 pounds, cleaned |
| 1 | sprig fresh rosemary |
| 1/4 | bunch fresh chives |
| 4 | sprigs fresh Italian parsley |
| 1 | lemon, sliced |
| 3 | egg whites |
| 1/3 | cup cold water |
| 1 | three-pound box kosher salt |
Instructions
- Preheat oven to 400 F.
- Rinse char under cold water.
- Stuff rosemary, chives, parsley and lemon slices into cavity of fish.
- Whisk together egg whites and water.
- Add salt and mix well.
- Spread 3 cups of salt mixture along bottom of baking sheet. This layer should be large enough to fit outline of fish. Place fish on top.
- Completely cover fish with a 1/2-inch layer of salt mixture.
- Bake for 25 minutes or until an internal temperature of 140 F is reached. (Allowing the fish to cool inside the crust will keep it moist, even if you can’t serve it right away.)
- When ready to serve, crack through salt with a rolling pin, peel back skin and serve with warm Bernaise Sauce.
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