Salt-roasting is a traditional Mediterranean technique for cooking fish. The salt crust creates an almost impenetrable barrier that traps the moisture and allows the natural juices of the fish to remain—the salt never penetrates into the food itself. Salt-roasting is a great hybrid of steaming and roasting, and can be used to cook meat, poultry, and vegetables.

　　

Ingredients

serves 6 as a main course

　　3 pounds (one box) plus 3 cups kosher salt

　　6 large egg whites, lightly beaten until foamy

　　2 teaspoons fennel seeds

　　1 (4-pound) whole sea bass, arctic char, tuna, or salmon, cleaned and scaled

　　1/2 teaspoon white peppercorns

　　3 cloves garlic, thinly sliced

　　3 sprigs rosemary or thyme or fennel fronds

　　1 orange, zested in strips and flesh cut into thin slices, plus more orange slices for garnish

　　1 tablespoon olive oil

　　Green Olive Tapenade (page 192)

　　

Step 1

Prepare a medium-hot fire (425°F) in a wood-fired oven or cooker.

　　

Step 2

In a large bowl, mix 3 pounds of the salt and the egg whites together into a thick paste. Stir in the fennel seeds.

　　

Step 3

Rinse the fish and pat dry. Measure and set aside 1 teaspoon of salt. Using the remaining salt, line a rimmed baking sheet with 1/2 inch of salt.

　　

Step 4

Season the cavity of the fish with the 1 teaspoon salt and the peppercorns. Insert the garlic, herb sprigs, orange zest, and slices of orange into the cavity. Rub the fish with olive oil and place on the salt-lined baking sheet.

　　

Step 5

Pat the salt paste over the fish to cover it about 1/2 inch thick. The tail does not need to be covered. Make sure the coating is even.

　　

Step 6

Roast for 25 to 35 minutes, or until the crust is hard and golden. The timing depends on your oven, the type and size of fish you’re using, and the temperature of the fish when it went into the oven. If you’re not sure if the fish is done, break some of the salt away and check to see if the flesh pulls away from the bone. If it doesn’t, leave it in the oven for a few more minutes.

　　

Step 7

Remove the fish from the oven and let rest for about 15 minutes. Serve at the table. Gently crack the salt crust away from the fish with a meat pounder or the handle of your chef’s knife. Have a bowl handy for the scraps of salt crust. Portion and serve the fish garnished with orange slices, with the tapenade alongside.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.