- 8
Ingredients
- 8 large egg whites
- 3 1/2 pounds kosher salt
- One 4 1/2 tp 5 pound salmon roast (with skin and bones, cut from the head of the fish
- Sea salt and freshly ground pepper
- 1 1/4 cups Prosecco
- 3 scallions, white and green parts minced separately
- 1 stick plus 2 tbsp unsalted butter, cut into 5 chunks and chilled
Preparation
Step 1
1.Preheat the oven to 375 degrees. Line a large rimmed baking sheet with parchment paper. In a very large bowl, thoroughlyblend the egg whites and kosher salt. On the baking sheet, form part of the salt mixture into a rectangular bed 1" larger than the piece of salmon and 1" deep. Set the salmon in the center of the salt mixture and season with salt and pepper. Pack the remaining salt around it, pressing the salt against the fish so it adheres.
2.Bake the salmon for about 50 minutes, or until an instant-read thermometer inserted through the salt crust into the thickest part of the fish registers 130 degrees. Remove the salmon from the oven and let it rest for 15 minutes.
3.Meanwhile, in a small saucepan, simmer the prosecco and scallion whites over moderately high heat until the liquid is reduced to 2 tbsp.