Page 31 - Dispatches - Winter 2022
P. 31
Instructions
1. Position the rack in the center of your oven and preheat
it to 450°F. Line a large, rimmed baking sheet with foil,
leaving an overhang.
2. Combine the coriander seeds, black peppercorn, and fennel
seeds in a small skillet. Warm these spices over medium
heat until they pop, stirring frequently, about 9 minutes.
Let the spices cool before coarsely crushing them in a
mortar with a pestle or a heavy resealable plastic bag with
a mallet.
3. Rinse your fish inside and out and pat dry. Sprinkle your
spice mixture in the fish cavity, and then stuff it with leeks
Salted-Crusted Sea Bass Serves 6 and lemon slices.
Ingredients 4. In a large bowl, blend the egg whites. Add salt and stir
2 Tbsp coriander seeds 1 lemon, thinly sliced into until the salt is evenly distributed. Next, spread 2 cups (or
1 Tbsp black peppercorn rounds as much to match the size of the fish) of your salt mixture
on your sheet. Place your fish on the salt and cover with
1 tsp fennel seeds 2 large egg whites the remainder of the salt mixture, pressing to seal.
1 3-lb cleaned, scaled 1/4 cup water 5. Bake your fish for approximately 25 minutes. Then, let it
sea bass or other whole 6 cups coarse sea salt stand in the salt crust for about 10 minutes.
fish (such as whitefish or Extra-virgin olive oil
salmon) with fins removed 6. Cut the crust sharply to crack. Then, brush the salt from
Lemon wedges
1 cup thinly sliced leeks the fish. Cut into portions and serve alongside extra-virgin
(only use the white and olive oil and lemon wedges.
light green sections)
News Briefs from O.A.T. Adventure
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DISPATCHES • WINTER
DISP A T CHES • WINTER
4037_Dispatches.indd 31 12/22/21 11:58 AM