Salt Encrusted Red Snapper

• 3 pounds Red Snapper, cleaned but left whole
• 1/2-1 Fennel bulb, finely shaved
• 1 Lemon, thinly sliced
• 2 Leeks, thinly sliced (whites only)
• 1 tablespoon Sorrel leaves, finely chopped (or if unavailable, use parsely)
• 1 tablespoon Whole black peppercorns
• 4 Large egg whites
• 1/4 cup Water
• 6 pounds Course salt

1. Pre-heat the oven to 450 degrees F.rnLine a jellyroll pan with heavy foil. If the pan is not quite large enough to fit your entire fish, you will leave the tail fin and mouth of the fish exposed and center the body of the fish on the pan later.
2. Have your fishmonger clean the fish. If the fins are left on, cut them off with kitchen shears. Wash the fish under cool water and pat dry. Set the fish aside.
3. In large bowl, whisk the egg whites and water to very soft peaks. Slowly add the salt and mix well.
4. Place 1/3 of the egg-salt mixture on the jellyroll pan. Line the inside of the fish with the fennel, leeks, lemon, sorrel leaves and peppercorns. Wrap the fish in cheesecloth (for easy removal) and center it on the jellyroll pan.
5. Cover the entire fish with the remaining egg-salt mixture, creating a seal. Bake it in the pre-heated oven until the egg-salt mixture turns light brown, about 30 minutes.
6. Once removed from the oven, the egg-salt mixture is ready to be "cracked". For this, use a meat mallet or hammer. Strike the crust, but be careful not to pierce the fish. Scrape away the salt sheets and gently remove the fish, discarding the cheesecloth. Serve on warm platter.

red snapper, fennel, lemon, leeks, sorrel leaves, black peppercorns, egg whites, water, course salt

Taken from food52.com/recipes/32323-salt-encrusted-red-snapper (may not work)