Whole fish cooked in salt crust

05 July 2016 - 10:25

By Sunday Times Food Weekly

INGREDIENTSINGREDIENTS1kg whole sustainable fish, gutted and scaledFish seasoning1 lemon, slicedHandful fresh fennel frondsHandful fresh thyme sprigs480g (4 cups) cake flour250ml (1 cup) coarse saltHandful black peppercorns, lightly crushed (optional)3 extra-large egg whites, lightly whiskedWater, as needed1 egg yolk and a little milk, for glazingMETHODSeason the inside of the fish cavity and tuck in the lemon slices, fennel and thyme.

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