Wednesday, February 09, 2005

Salt Crusted Whole Fish

I've been wanting to tinker with cooking whole fish in a salt crust and, voila!, there's a piece in today's New York Times food section. This may be my weekend project. If it works, I think it will make a great looking dish for a dinner party.

No link up yet, but there's a clippable recipe for Salt-Baked Snapper with Ice Wine Nage.

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