Salt-crusting fish has always seemed magical to me. I first learned about the technique during an apprenticeship at Bastianelli al Molo, an upscale seafood restaurant just outside Rome. Every couple of minutes during the dinner rush, waiters would speed away from the roasting station, balancing platters of whole fish encased in mounds of hardened salt. Working tableside with a large fork and serving spoon, they would crack open the salt crust, carefully extract the pristine, steaming fish fillets within, and serve the fish with a drizzle of good olive oil. From my perch at the grill station, I studied every moment of the process, taking careful mental notes.
Though salt-crusting has all the drama of a restaurant technique, it’s easy to do at home. All you need is a large baking sheet, a remote probe or instant-read thermometer, a big box of kosher salt, some oil, water, egg whites, and a fresh whole fish. (Almost any round fish will do. CLICK THE LINK ABOVE TO SEE THIS VIDEO
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