Reviews (2)        Add Rating & Review     1 Ratings   5 star values:        0    4 star values:        0    3 star values:        1    2 star values:        0    1 star values:        0                Martha Stewart Member     Rating: Unrated       11/18/2007   I made this and the fish was wonderful. I had a difficult time serving the fish. Is it possible to expand the video to see how to remove the fish from the bone and salt crust without destroying it? My individual servings were not very attractive.         Martha Stewart Member     Rating: Unrated       11/12/2007   Hi what happens to the juniper berry/star anise mixture after the egg whites have been added? Does it go into the cavity of the snapper? cheers Cynthai

Back to Sea Salt-Crusted Pink Snapper with Ice Wine Nage All Reviews for Sea Salt-Crusted Pink Snapper with Ice Wine Nage - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Sea Salt-Crusted Pink Snapper with Ice Wine Nage Recipe Summary Servings: 6

Ingredients Ingredient Checklist 1/4 cup juniper berries 1 star anise 10 cups coarse sea salt 1 tablespoon fennel seeds 1 tablespoon freshly grated lemon zest 1 tablespoon freshly grated orange zest 1/4 cup egg whites (from about 6 large eggs), lightly beaten 1 whole pink snapper (3 pounds) or black sea bass, cleaned Extra-virgin olive oil 12 tablespoons (1 1/2 sticks) unsalted butter 7 to 10 cipollini onions, sliced, or 1 large Spanish onion, sliced 2 Belgian endives, cut lengthwise into thin strips 2 carrots, thinly sliced crosswise 1 1/2 cups ice wine or other sweet white dessert wine, such as Sauternes Freshly squeezed juice of 1 lemon Freshly squeezed juice of 1 orange 1/4 teaspoon saffron threads Fine sea salt and freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley

Gallery Sea Salt-Crusted Pink Snapper with Ice Wine Nage

Recipe Summary Servings: 6

Sea Salt-Crusted Pink Snapper with Ice Wine Nage

Sea Salt-Crusted Pink Snapper with Ice Wine Nage

Sea Salt-Crusted Pink Snapper with Ice Wine Nage

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1/4 cup juniper berries 1 star anise 10 cups coarse sea salt 1 tablespoon fennel seeds 1 tablespoon freshly grated lemon zest 1 tablespoon freshly grated orange zest 1/4 cup egg whites (from about 6 large eggs), lightly beaten 1 whole pink snapper (3 pounds) or black sea bass, cleaned Extra-virgin olive oil 12 tablespoons (1 1/2 sticks) unsalted butter 7 to 10 cipollini onions, sliced, or 1 large Spanish onion, sliced 2 Belgian endives, cut lengthwise into thin strips 2 carrots, thinly sliced crosswise 1 1/2 cups ice wine or other sweet white dessert wine, such as Sauternes Freshly squeezed juice of 1 lemon Freshly squeezed juice of 1 orange 1/4 teaspoon saffron threads Fine sea salt and freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley

Directions

Using the bottom of a heavy pan, crush juniper berries and star anise. Add to a large bowl along with salt, fennel seeds, lemon, and orange zest; mix well. Add egg whites and stir until well combined.

Preheat oven to 350 degrees.

Coat fish with oil on oil sides. Spread 3 cups of salt mixture on a rimmed baking sheet large enough to hold the fish. Place fish on top of salt; cover fish completely with remaining salt. Bake until a the tip of a knife inserted in the thickest part of the fish feels warm to the touch when you remove it, 30 to 45 minutes.

Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add onions and cook, stirring, until translucent, about 4 minutes. Add endive and carrots and cook 2 minutes more. Add wine, lemon juice, orange juice, and saffron. Increase heat to medium-high and bring to a boil. Cook until liquid has reduced by one-third, about 5 minutes.

Using a slotted spoon, transfer vegetables to a bowl; set aside. Reduce heat to medium-low and whisk remaining 10 tablespoons butter, 1 or 2 tablespoons at a time, into the nage, just until melted. Season with salt and pepper. Add vegetables back into the nage until just heated through.

Using a knife and spoon, break the salt crust from the fish and remove it in sections. Lift fish away from bones and serve with nage and garnish with parsley.

Reviews (2)

 Add Rating & Review     1 Ratings   5 star values:        0    4 star values:        0    3 star values:        1    2 star values:        0    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       11/18/2007   I made this and the fish was wonderful. I had a difficult time serving the fish. Is it possible to expand the video to see how to remove the fish from the bone and salt crust without destroying it? My individual servings were not very attractive.         Martha Stewart Member     Rating: Unrated       11/12/2007   Hi what happens to the juniper berry/star anise mixture after the egg whites have been added? Does it go into the cavity of the snapper? cheers Cynthai

Reviews (2)

Add Rating & Review     1 Ratings   5 star values:        0    4 star values:        0    3 star values:        1    2 star values:        0    1 star values:        0

Add Rating & Review

1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

  • 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       11/18/2007   I made this and the fish was wonderful. I had a difficult time serving the fish. Is it possible to expand the video to see how to remove the fish from the bone and salt crust without destroying it? My individual servings were not very attractive.  

Martha Stewart Member     Rating: Unrated       11/12/2007   Hi what happens to the juniper berry/star anise mixture after the egg whites have been added? Does it go into the cavity of the snapper? cheers Cynthai

    Martha Stewart Member

    Rating: Unrated 11/18/2007

I made this and the fish was wonderful. I had a difficult time serving the fish. Is it possible to expand the video to see how to remove the fish from the bone and salt crust without destroying it? My individual servings were not very attractive.

Rating: Unrated

Rating: Unrated 11/12/2007

Hi what happens to the juniper berry/star anise mixture after the egg whites have been added? Does it go into the cavity of the snapper? cheers Cynthai

All Reviews for Sea Salt-Crusted Pink Snapper with Ice Wine Nage

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All Reviews for Sea Salt-Crusted Pink Snapper with Ice Wine Nage

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest