March 2014: Salt Baked Fish

Seashore Dinner with Salt Baked Striped Bass Stuffed with Citrus and Fennel, Boiled Salt Potatoes and local Sweet Corn

Recipe by: Chef Eamon Lee


Chef Eamon


Ingredient Amount
Kosher Salt 8 cups
Egg Whites 8 ea
Whole Hybrid Striped Bass 2 each
Lemons, Sliced Thin 6 slices
Limes, Sliced Thin 6 slices
Orange, Sliced Thin 6 slices
Fennel Seeds 1 tsp
Fresh Dill Sprigs 4 each
Fresh Thyme Sprigs 4 each
Italian Parsley Sprigs 4 each
Red B Potatoes 1/2 lb
New York State Bi-Color Corn 2 ears
Butter, Melted 4 oz


Salt crust
1. Combine the egg whites and salt in the bowl of a stand mixer fitted with the paddle attachment and mix for 2-3 minutes until well blended. Add a little water until it resembles moist sand, about ½ cup.

Salt Potatoes
1. Bring a gallon of water, 2 ½ cups of salt, and the potatoes to a simmer, and cook until fork tender, about 15 minutes. Keep warm for service.

1. Shuck the corn and remove all of the silk.
2. Cut the corn into 1-2” slices.
3. Right before service, boil the corn in water until tender, about 3-4 minutes.
4. Serve with salt potatoes and plenty of salted butter.

1. Stuff each fish with three slices each of lemon, orange and lime, ½ tsp. of fennel seeds, two dill sprigs, two thyme sprigs and two parsley sprigs.
2. On a sheet tray lined with parchment paper, spread out 1 cup of salt crust mixture. Place the fish on the base of salt and cover with the remaining salt mixture, being sure to cover completely. Repeat for the other fish.
3. Bake at 350 for 10-15 minutes or until an inserted thermometer reads 135F. Remove from oven and allow to rest 5 minutes.

To Serve
1. With a small serrated knife, cut the salt crust in half going along the perimeter of the fish. Try not to cut the flesh.
2. Lift the salt crust top off and discard.
3. Transfer the fish and bottom crust to a platter and serve the fish, salt potatoes, corn and butter family style.

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