Name That Food!
I know you all spent your weekend banging your heads on the table trying to guess mystery meal. Some of you got pretty close on the outside layer. Unfortunately, no one got remotely close what is on the inside. But now your long wait is over, after the jump…
What is that thing!!?!?
For those who need a little more help:
That’s right, 80P cooked (with some help from Gansie) salt-crusted whole Red Snapper. We first ate this dish at Komi a few years back…they used Bronzino. We’ve been talking up this delicacy to anyone who would listen, and some who wouldn’t, ever since. Turns out, Komi was nice enough to give the Washington Post a recipe. This was a total shot in the dark to make, as neither of us had cooked whole fish before. But after having gone through it all, I have to say that is really is not difficult and had some pretty amazing results.
To begin with, we couldn’t find Bronzino, but Red Snapper works just fine. Two fish was plenty for 8 people; one fish would be fine for 3-4 people. When ordering the fish, follow that recipe and make sure to have it gutted, scaled and cleaned. Basically, you are left with meat and bones. Oh, and don’t be a wuss, tell them to keep the head on. We got the snapper at Whole Foods. They, in turn, got half of my last paycheck. Okay fine, enough with the Whole Foods bitching this time, because they delivered the goods. The fish was fresh and it didn’t help that the new Harris Teeter doesn’t carry any whole fish.
The crust you saw in the photo on Friday is just egg whites and tons of salt (5 cups worth). The hardest part of the meal shouldn’t have been a challenge at all. If we had a freaking hand mixer it wouldn’t have taken us 15 minutes of hard labor to beat 12 egg whites. But once we finished and folded in the 16 pounds of salt, it’s just a matter of sticking it in the oven.
After cooking the fish, the crust comes off with just a couple scrapes with a knife. The fish was really tender and juicy (dare I say succulent) and the only seasoning we used was some lemon slices in the fish as it baked.
Thanks for playing this week’s episode of Name That Food! Prizes and other considerations provided by the Glad family of products. And please, have your pets gutted, scaled and cleaned.