S H O P
Fish fillet:Â arctic char, sea bass, flounder or other; 1/2 lb per person
Large leek leaves, cut laterally to lay flat
T I M I N G
PREPARATION TIME: 15 min
COOKING TIME: 15 – 20 min
PREHEAT OVEN:Â 450ÂºF
- Mix salt and prepare pan.
- Place fillet on pan & cover w/salt.
C O O KÂ /Â P R E P A R E
1 or two fish fillets
3 – 4 c kosher salt, with no anti-caking additives
- Mix salt w/about 1/2 c water; mix so salt is sticky.Â Line pan w/foil, then lay down a thin layer of salt.
- Place fillet on salt base, cover with dill.Â Fold over fillet or place 2nd fillet over first with cut sides together.
- If desired, place leek leaves over fish.
- Insert oven-proof thermometer laterally into the center of the fillet.Â Make sure you can read the dial while it is in the oven.
- Pack the remaining salt around the fish, especially around the thermometer, sealing all gaps & cracks.Â Depending upon the size of your fish, you might have to mix up some more salt & water.Â Don’t skimp on the salt; you want a good tight seal.Â When you’re satisfied with your packed salt mount, spritz with a light mist of water from a spray bottle.
- Bake for about 15 – 20 min/lb, until the thermometer reads 120ÂºF.Â Remove & let rest.Â Remove thermometer.
S E R V E
Insert a small, sharp paring knife into the top of the mound, stopping before the blade reaches the fish; twist the blade.Â If necessary, remove the knife, insert and twist again.Â The crust should break open in large pieces.Â Remove the salt (& leek leaves) to the trash, exposing the fish.Â Peel the skin off the fillet and remove to a platter with a fish spatula (just a spatula as long as the fish.)Â Cut the fillet into servings & plate, leaving the bottom skin behind.Â Unless you’ve prepared a single flat fillet, each serving will be a sandwich with dill in between the two layers.Â You can remove the dill as you eat the fish, as it will have ever-so-delicately flavored the fish.Â Serve with Dill Sauce.