Salt crust cooking information page 2.

1 servings

Ingredients

Quantity Ingredient
Salmon baked in salt crust
1 each Mise en place includes a fresh salmon, steelhead or other large

Directions

SOURCE: THE NATIONAL CULINAR

fish (8 to 10 pounds), fennel greens, lemon, bay leaves, garlic cloves, fall onions, rock salt, egg whites, all-purpose flour, mixing bowl and spoon, parchment-lined sheet pan and small mallet. 2. In a mixing bowl lightly dust salt with flour and moisten with sufficient egg white to bind the mixture together. NOTE: The flour enhances the thickness of the crust. 3. Place ½-inch layer of salt mixture on parchment-lined sheet pan to form a silhouette of the fish. NOTE: The thickness of the salt crust is determined by the thickness of the fish - the thicker the fish, the thicker the salt crust. 4. Clean fish and fill the cavity with aromatics; place fish on top of salt mixture. 5. Cover the fish with the salt mixture starting at the sides and building it up to cover the entire fish. Once covered, it will resemble a sarcophagus. 6. Place in a 350' oven and bake 20 minutes for each pound of fish. 7. Remove cooked product and allow to cool 15 to 20 minutes or until cool enough to place on a presentation tray 8. Crack open with a small mallet; remove salt crust and skin from the fish and serve. Pork baked in salt crust 1. Mise en place consists of 8 to 10 ounces of boneless pork shoulder or leg, one sweet potato, four to six tia leaves or one banana leaf, smoked salt seasoning, French metal black pan, butchers' twine, rock salt and spray bottle filled with water. 2. Fill pot ¾ full with rock salt and heat in 400' oven for 60 minutes. 3. While rock salt is heating, slice sweet potato into ½-inch thick slices. 4. Soak tia leaves or banana leaf in warm water for 6 to 10 minutes. 5. Season pork with smoked salt seasoning. 6. Form a base with soaked leaves. Place layer of sweet potato slices on leaves and place pork on top of sweet potatoes. 7. Wrap completely with leaves and tie with butchers' twine. 8. Place packet in heated rock salt and cover with salt from edges; moisten salt with water to solidify crust. 9. Place in 400' oven and bake for one hour. Remove, crack open salt crust and serve.

Rosemary and garlic roasted squab 1. Mise en place includes cleaned fresh squab, ground pepper, crushed garlic cloves, fresh rosemary, cognac, an earthenware crock or heavy cast-iron pot, kosher salt and a spray bottle filled with water. 2. Season squab lightly with ground pepper. Place crushed garlic and fresh rosemary inside cavity of squab. 3. Moisten bird with cognac, cover and marinate for one hour under refrigeration. 4. Fill cooking vessel ¾ full with salt and create a well for the squab. Heat salt in container at 400' for 30 minutes. 5. Remove squab from refrigerator, wrap in parchment paper and seal to create an envelope for cooking. 6. Place parchment-wrapped squab on bed of hot salt. Draw salt from edges to cover bird. Spray with water to solidify crust. 7. Place container with squab in 400' oven and bake for 60 minutes. 8. Remove squab, open parchment enclosure and serve. Brook trout baked in salt crust 1. Mise en place includes a 6- to 8-ounce brook trout, fresh dill, dry vermouth, parchment paper, kosher salt, cracked black peppercorns, all-purpose flour, egg whites, mixing bowl, spoon and small mallet. 2. Prepare salt mixture by lightly dusting kosher salt and cracked black peppercorns with flour, moistening the mixture with sufficient egg white to bind it together. 3. Wrap brook trout with fresh dill. 4. Moisten entire trout with dry vermouth and wrap in parchment to enclose. 5. Line small sheet pan with parchment and form ¼-inch layer of salt and peppercorn mixture into outline of fish on the paper. NOTE: The salt crust for the brook trout is thinner than that for the salmon because the trout is thinner than the salmon. 6.

Wrap trout in parchment and place on salt and peppercorn mixture; cover fish with the salt mixture as previously directed 7. Bake at 350' for 20 to 25 minutes. 8. Remove and place on presentation tray.

Crack at the guest's table with small mallet to reveal delicate, moist brook trout.

Submitted By SHERREE JOHANSSON On 10-20-94

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