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Ingredients
1 plate sized snapper
4 egg whites
500g coarse salt
25g butter
1 lemon, sliced thin
2 cloves of garlic
3 dill fronds
Method
Whip the egg whites to a soft peak then add the salt and mix thoroughly.
Place the garlic lemon and dill into the fish cavity.
Take a baking paper lined baking tray and lay down a base of salt mixture then place the stuffed fish on top, smear the butter over the top and cover completely with a 2 cm topping, making sure you press down firmly and completely seal the fish.
Bake at 200oC for 15-20 minutes, then serve at the table in the salt crust.
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