Salt‑Crusted Fish

• 5 whole tilefish - gutted, scaled, finned, substitute with any white meat whole
• red potatoes for mashing
• 4 ounces mushrooms chantreal, substitute with any readily available fresh mushroom
• 1 cup chicken broth
• fresh herbs -, tarragon/thyme/parsley
• 1 whole lemon - sliced
• 1 pint egg whites
• 1 pound kosher salt
• 1 tablespoon fennel coriander, caraway & anis
• 1 stick butter
• 1 lemon
• 1 Orange

1. Preheat oven to 450-degrees.
2. In un-greased baking pan arrange bed of fresh herbs and lemon slices.
3. Stuff fish with same before placing in center of baking dish.
4. Cover fish with thick layer of salt-crust mixture, leaving head and tail exposed.

white meat, red potatoes, mushrooms chantreal, chicken broth, fresh herbs, lemon u sliced, egg whites, kosher salt, fennel coriander, butter, lemon, orange

Taken from www.yummly.com/recipe/Saltcrusted-Fish-1671644 (may not work)