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SERVES 8 PREPA­RA­TION TIME 25 min­utes COOK­ING TIME 50 min­utes (plus 5 min­utes rest­ing time)

2.5kg whole yel­low­tail king­fish or snap­per, scaled, gut­ted and cleaned 1 tsp fen­nel seeds 1 tsp black pep­per­corns 1 lemon, thinly sliced 1 lime, thinly sliced 2 sprigs rose­mary 2 sprigs lemon thyme 4 egg whites 100ml wa­ter 3kg sea salt Ex­tra vir­gin olive oil, to serve Lemon wedges, to serve

1. Pre­heat oven to 220°C. Line a large heavy-based bak­ing pan with bak­ing pa­per. Wash the fish un­der cold wa­ter in­side the cav­ity and out. Pat fish dry with pa­per towel.

2. Heat a small dry fry­ing pan over medium heat. Toast the fen­nel seeds and pep­per­corns for 2 min­utes or un­til fra­grant. Trans­fer to a mor­tar and crush with a pes­tle. Sprin­kle the in­side of the fish cav­ity with the seed mix then line with lemon, lime and herbs.

3. Use an elec­tric mixer to whisk the egg whites to soft peaks. Trans­fer to a large bowl. Stir in the wa­ter and salt and mix un­til well com­bined. Place around one-eighth of the salt mix­ture along the cen­tre of pre­pared bak­ing pan. Top with the fish and cover com­pletely with

re­main­ing salt mix­ture, press­ing down to com­pact and seal. Bake for 45 min­utes or un­til cooked through. Re­move from oven and set aside to rest for 5-10 min­utes. Crack the salt crust open with the back of a knife and peel away. Driz­zle fish with oil and serve with lemon.

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