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Salt is ubiquitous in cooking. Salt is a taste enhancer and taste modifier, strengthening aromas and flavors to which it is added and suppressing bitterness. Salt, or sodium chloride, dissolves in water producing both sodium and chloride ions that are much smaller than the surrounding molecules allowing it to readily penetrate different ingredients to alter both flavor and structure.
In this case, Salt will be used not as an ingredient but for cooking. The salt will seal the fish and create a vapor barrier, which will prevent any moisture loss. The fish will be stuffed with aromatics and cooked for about 30 min.. The salt will form a hard crust which is removed with a mallet or the back of the knife. Despite the use of salt for the dome, the fish is not “salty” as the egg whites are mixed into the dome.
We will be using Mediterranean Sea Bass, known as the Loup de Mer in France, or the more popular name Bronzino in Italian. The Loup de Mer is not to be confused with Chilean Sea Bass, which is actually not a bass, but a cod, renamed by some genius marketer due to the less appetizing actual name of the Patagonian Toothfish. The fish will be served with Saffron Rice with Summer Squash.
Time to Cook: 45 min.
Cook by Day: Friday
Items included (serves 2)
Salt & Egg Whites (dome)
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): Fish. We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
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