Ingredient:
1 piece of salmon
Fennel fonds, thin slices of shallots, thin slices of lemon or orange
2 teaspoons olive oil
6 cups kosher salt
4 egg whites
How to cook:
Clean and rinse the salmon well, inside and out. Pat the salmon completely dry with paper towels.
Stuff the cavity of the salmon with your choice of aromatics. Rub the skin of the fish all over with the olive oil.
In a large bowl, mix the salt with the egg whites and 1/2 cup water. Spread enough of the salt mixture on the bottom of a large rimmed baking sheet to make a bed about 1/4 inch thick and roughly the same size as the salmon. Put the fish on top of the salt bed. Using your hands, coat the fish with the remaining salt mixture to make a 1/4-inch-thick crust, molding it around the contours of the fish.
Stuff the cavity of the salmon with your choice of aromatics. Rub the skin of the fish all over with the olive oil.
In a large bowl, mix the salt with the egg whites and 1/2 cup water. Spread enough of the salt mixture on the bottom of a large rimmed baking sheet to make a bed about 1/4 inch thick and roughly the same size as the salmon. Put the fish on top of the salt bed. Using your hands, coat the fish with the remaining salt mixture to make a 1/4-inch-thick crust, molding it around the contours of the fish.
Roast the fish until the thermometer registers between 135°F and 140°F, about 35 to 45 minutes (start checking at 35 minutes). Let the fish rest in its crust for 5 to 10 minutes before serving.
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