Ingredients
- 1 medium sized whole branzino
- 4 pound salt, kosher or sea salt
- 8 pound egg whites
- 4 cup water
- 1 cup orange, sliced
- 6 clove garlic
- 6 clove star anise
- 1 cup allspice
- 1 cup fennel, thinly sliced
- 1 medium sized whole branzino
- 4 pound salt, kosher or sea salt
- 8 pound egg whites
- 4 cup water
- 1 cup orange, sliced
- 6 clove garlic
- 6 clove star anise
- 1 cup allspice
- 1 cup fennel, thinly sliced
- 4 tablespoon extra-virgin olive oil
- 1/2 cup pitted green olives, chopped
- 1/2 cup fresh tomatoes, chopped
Preparation
Baking Directions:
For fish:Preheat oven to 425 degrees.
In a large mixing bowl, combine fennel, star anise, black pepper, garlic and allspice and mix to incorporate.
Lay whole fish on a sheet pan and stuff cavity of fish with spice mixture then orange slices.
In another mixing bowl, mix salt, egg whites and water.
Pack salt mixture over the top of fish, covering thickly and completely, and place in oven to bake.
Bake about 45 to 50 minutes (factor 10 to 12 minutes per pound of fish).
For vinaigrette:Combine all ingredients in a mixing bowl and whisk together.
Serving Directions:
Remove fish from oven and crack the salt crust.
Gently peel back the skin of the fish and carefully, with a spoon, scoop out the meat of the fish and place onto serving plates.
Dress with vinaigrette.
