Salted Stripe Bass

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1 striped bass, 5 to 6 pounds, gills removed, fins trimmed

4 egg whites

1/2 cup water

2 (3 pound) boxes of kosher salt

1 handful parsley

1 fennel bulb, (with stem) quartered

Several sprigs thyme

1 lemon, sliced thin

1/2 orange, sliced thin

Olive oil

Preparation

Heat the oven to 450 degrees.

Cover the bottom of a baking sheet large enough to hold the fish with parchment paper.

Rinse fish inside and out with cold water and drain. Dry with paper towels.

Stuff body cavity with herbs and citrus, saving a few lemon slices for garnish. Set aside.

Pour 1 box of salt into a large bowl, add egg whites and water, then the second box of

salt.

Use your hands to work mixture to a mortarlike consistency.

Lay down a 1/2inch thick bed for the fish to lay on with a 1inch clearance on all sides.

Lay the fish on this bed and pile the remainder of the salt mortar on top.

Work into a smooth dome completely encasing the fish. (Don't worry if the head or tail

poke out a little.)

Cook approximately 35 minutes.

Check for doneness by pushing the probe of an instant read thermometer through the

salt into the fish. When temperature reaches 130 degrees, remove from oven, and rest at

room temperature for 5 minutes.

Open the fish at the table by hitting the dome several times with a small hammer and

lifting off the slabs of salt. Brush away any stray salt.

Gently pull out the dorsal (back) fin.

Using a fish knife or serrated pie server, make a single incision all the way down the

back of the fish and around the gill plate. Then lift the skin off working from the head to

the tail.

Remove meat from top side of fish, going down one side of the spine then the other.

Grasp the tail and remove the skeleton, (it should come up intact). The meat revealed

below will slide right off the skin.

Sprinkle the meat with a little virgin oil and lemon juice. Serve immediately.

Yield: 8 servings

Salted Stripe Bass

By: Gary Ranford

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