Our trip to France exposed me to some marvelous foods, such as the spicy Moroccan olives and leek pie I mentioned previously. But it also taught me about different cooking methods. Thus I learned how to bake a salt-crusted fish whole.
I’ll admit I was hesitant at first–the idea seemed a little unappetizing. But I put my skepticism aside and forged ahead in the interest of trying something new.
So what is a salt crust, and how does it work? It’s a mixture of salt crystals and egg whites. You completely surround the fish—or chicken or beef—with the salt mixture, creating a hard crust that traps moisture. This effectively steams the meat, making it tender and moist.
