Summer Food 2000: Bass Profundo


  Whole Fish Baked in Salt Crust

The Chef
MARIO BATALI AND DAVID PASTERNACK of Esca

Servings
Serves six.

Ingredients
6 egg whites
3 cups kosher salt
1 bunch fresh thyme
1 whole 4-to-5-pound black sea bass (other firm fish, such as porgy, may be substituted), cleaned, gutted, and scaled
6 tablespoons extra-virgin olive oil
1 lemon, cut into wedges

Cooking Instructions
Preheat the oven to 450 degrees. Whisk egg whites till they form soft peaks, and fold in salt. 1. Place thyme in body cavity of fish, and set the fish aside. Spread 4 tablespoons of egg-white mixture on a large oven-safe platter. (This will be the serving plate.) 2. Place fish on platter and spoon remaining egg-white mixture over top. 3. Place the platter in the oven, and bake for 25 to 30 minutes. Remove from oven and allow to rest for 10 minutes. 4. Using a wooden spoon, strike crust to crack. Carefully remove pieces of salt crust from top of fish and divide meat among six plates. Serve with your best extra-virgin olive oil and lemon wedges.

Best With
A plate of marinated roasted peppers.







 
 
   
Dan Barber's Traditional Thanksgiving Feast
   
 
   
Daniel Boulud Taste Tests Recipes from 3 Amateur Chefs
 
Holiday Pairings: Fantasy Dishes and Pefect Bottles
Main Courses
Beef
Chicken
Seafood
Turkey
Vegetarian
Game
Other Dishes/Courses
Appetizers
Hors D'Oeuvres
Drinks
Breads
Condiments
Soups
Salads
Side Dishes
Desserts
Sauces & Dips
By Cuisine
American
Asian
French
Greek
Italian
Jewish/Kosher
Spanish/Latin
Occasions/Seasonal
Summer
Passover
Winter Holidays
 
 

 

 
Copyright © 2014 , New York Metro, Llc. All rights reserved.
NewYorkMagazine.com: About Us | Contact Us |  Privacy Policy | Terms of Use |  Search/Archives  | Advertise with Us  |  Newsletters  | Media Kit
New York Magazine: About New York   | Contact New York |  Subscribe to the Magazine |  Customer Services  | Media Kit