Going Rustica!

It's often the simple things we overlook.  I know I have said that before, but it bears repeating.  Good food can be simple food.  You don't have to spend hours in the kitchen whipping, chopping, sauteing, braising, basting, or julienning vegetables for a meal to taste good.  You don't need to over spice or flambe your dishes. Simple food is what the best chefs in the world like.  Food that reminds you of home without pretense.

Last night I finally got around to cooking the last of the Butter fish I had in my freezer.  They are such small little things, yielding such little meat, but with a very delicate and rich taste if prepared correctly.  I wanted to try something other than grilling, or baking them, so I salt crusted and roasted them! 

One of the oldest ways of preparing fish, very common in Europe, which also happens to big a big seller in many brasseries, entails covering a whole fish with loads of salt, then roasting it.  The salt crust surrounding the fish forces the moisture to stay inside as it would typically want to be expelled.  Thus leaving you with a juice, tender meat.  And no, you do not eat the outer salt crust.  As a matter of fact, the fish is not even the least bit salty to the taste!

Ingredients (Adjust for whatever fish you use)
-2 Whole Butter fish
-3 egg whites
-1.5 cups kosher salt
-1 bunch fresh thyme
-2 tablespoons extra virgin olive oil
-1 lemon, cut into wedges

Directions
-Preheat oven to 450 degrees F.
-Clean and gut fish, remove top and bottom fins, scale and remove gills.
-Whisk egg whites to soft peaks and fold in salt.
-Place thyme in body cavity and set aside.
-Place 4 tablespoons of egg white mixture on a large platter, suitable for oven to table use.
-Place fish on top of mixture and spoon remaining mixture over top of fish.
-Place fish and platter in oven and bake for 25 to 30 minutes. remove and strike crust to crack.
-Carefully remove salt crust from top of fish and divide flesh among two plates. Serve with good oil and lemons.

 So, this was certainly a fantastic experiment in cooking fish a very simply way.  I have never had such tender and juicy fish.  My only advice to you is that you pic a larger fish! It was rather tough weeding through the bones of these little guys, working so hard for such a small amount of food.  Enjoy my friends!

Thanks for reading and Wishing you best eating!