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Salt Crusted Branzino

This Salt Baked Sea Bass is a really fun, easy & flavourful way to cook your fish. It's looks difficult, but its extremely simple - and is a dramatic centrepiece to your next dinner party. #saltcrustedfish #branzino #chefsasha Follow Me! Instagram -   / sashunya   Twitter -   / chef_sash   Facebook -   / chefsasha   KNIFE - Global Santoku Fluted 18 cm: https://amzn.to/32j1WKX (CAN) COOKTOP - Duxtop Portable Induction: https://amzn.to/2I7iPkY (CAN) GRATER - Microplane Stainless Steel: https://amzn.to/2GB2Wm8 (CAN) PEPPER MILL - Peugeot Oleron: https://amzn.to/3erHlsS (CAN) PINCH BOWL - Berard Olive-Wood Handcrafted: https://amzn.to/32iiCSW (CAN) 0:00 - Intro 0:31 - How to pick a fresh fish 1:44 - Making the "salt crust" 3:28 - Prepping the Fish 4:00 - Covering the Fish 5:42 - Putting in oven 5:57 - Dressing / Sauce for Fish 7:41 - Removing the Salt 10:05 - Deboning the Fish 13:00 - Plating and Eating -- Salt Crusted Fish -- Serves: 4 2 seabream or branzino white fish, gutted and scaled, fins removed, with head on 5 cups kosher salt 8 large egg whites, beaten 1 bunch basil, fresh 1 lemon, cut into slices 1 lemon, cut into wedges Olive oil Preheat oven to 420F 1. Pat fish dry, inside and out. Place sprigs of basil inside and a few slices of lemon. 2. In a large bowl, mix together salt with egg whites until salt feels like wet sand and is hydrated with egg whites. 3. Line a large baking sheet with parchment paper. Make a thin ‘bed’ of salt at bottom of sheet tray, not the entire tray but just enough where the fish will go. Place stuffed fish on top, put them both very closely together, almost slightly overlapping with their bellies. Place salt mixture on top and pat with hands to make sure the salt blanket is tightly sealed all over the fish. Covering the head and the tails as well. 4. Place into preheated oven and bake for about 18-20 minutes. The salt should harden. To check the temperature, stab thermometer into approximately where the thickest flesh of the fish is. You will feel the thermometer go through the hard salt first and then into the soft fish. Internal temperature should register 125F-130F. Remove from oven and let rest for 10 minutes. 5. To serve crack the crust with the back of the knife, break it into large pieces, and carefully remove it. Lift the fish from the salt and place onto a cutting board very carefully. Brush off any extra salt from the skin, making sure non of the salt touches the flesh of the fish or it’ll turn out very salty. Carefully pull back the skin from the tail. Pull back the bones where the fin is on top, and remove it. Then, starting at the tail end, lift the filet out in one piece pulling away from the bones. Discard the lemon and basil. 6. Flip the fish and repeat with skin and then filet, removing it from the bones again. You should have the 2 skinless filets and bones separated. Remove any large bones around the belly of the fish. 7. Move to a serving platter and garnish with lemon wedges and drizzle olive oil.