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Salt Encrusted Whole Red Snapper

bgebrentbgebrent Posts: 16,457
edited April 7 in Seafood
Once upon a time I had an amazing dinner with family at a great Spanish restaurant in Louisville.  It was a whole fish cooked encrusted in salt.  Not being sure if the egg was the ideal cooking vessel for such a cook, I decided to try this.  Stuffed the snapper with Meyer lemons, fresh thyme and pepper.  Lemon zest and thyme in the sea salt crust.  A couple pieces of grapevine for a kiss of smoke.  This worked spectacularly.  Grilled Meyer lemon and olive oil finish.  Moist, tender, buttery snapper.  N said “this is absolutely delicious”.  I’ll take that. Not much smoke but a do over.  Cheers.










Sandy Springs & Dawsonville Ga
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Comments

  • dmouratidmourati Posts: 363
    Wow. Awesome idea. I've never seen fish done that way before. I think fish on the egg is severely underrated. 
    Mountain View, CA
  • RustyBeaversRustyBeavers Posts: 29
    Incredible, Snapper is one of our favorite fishes. 
    Dallas, TX

  • johnnypjohnnyp Posts: 2,901

    Cool cook. Thanks for sharing

    XL & MM BGE, 36" Blackstone - Newport News, VA
  • johnmitchelljohnmitchell Posts: 4,630
    Great cook Brent..Awesome plated pic..
    Greensboro North Carolina
    When in doubt Accelerate....
  • BotchBotch Posts: 6,326
    Beautiful cook, @Brent.
    May I ask, what you mixed with the salt as a binder?  I've only done this once (beef tenderloin) and used a recipe that (iirc) used egg whites.  It stalled out my Kitchenaid Artisan, and I had to finish kneading the "salt dough" by hand, and was pouring with sweat by the time it was finished (this was pre-Christmas dinner in a dress shirt + tie).  I haven't done even a salt-encrusted pretzel since.  :nuh_uh:
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • JohnInCarolinaJohnInCarolina Posts: 11,545
    Looks great brother!
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • JohnnyTarheelJohnnyTarheel Posts: 5,136
    Now that makes a statement... great cook
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • YukonRonYukonRon Posts: 12,212
    Ceviche?
    I have read about the salt encrusted methods, but just not there yet.
    Great looking cook, the salt may have galvinized the fish from the smoke, as it seals the moisture in, and some of the cooking is done with the citrus and heat.
    I dunno. Great meal with or without the smoke.
    You just keep bringing it home with big grand slams.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • abtaylor260abtaylor260 Posts: 53
    edited April 7
    That looks amazing. There was an episode of man fire foot where a guy does pork belly like that and smokes it.
  • bgebrentbgebrent Posts: 16,457
    Botch said:
    Beautiful cook, @Brent.
    May I ask, what you mixed with the salt as a binder?  I've only done this once (beef tenderloin) and used a recipe that (iirc) used egg whites.  It stalled out my Kitchenaid Artisan, and I had to finish kneading the "salt dough" by hand, and was pouring with sweat by the time it was finished (this was pre-Christmas dinner in a dress shirt + tie).  I haven't done even a salt-encrusted pretzel since.  :nuh_uh:
    Brother Botch, beyond the seasonings, juice of one Meyer lemon, one egg white and enough water to almost become a paste.  Probably 1/2 C water in 2# of salt.  I mixed with a fork.  Was just guessing but it was perfect.  Thanks.
    Sandy Springs & Dawsonville Ga
  • bgebrentbgebrent Posts: 16,457

    YukonRon said:
    Ceviche?
    I have read about the salt encrusted methods, but just not there yet.
    Great looking cook, the salt may have galvinized the fish from the smoke, as it seals the moisture in, and some of the cooking is done with the citrus and heat.
    I dunno. Great meal with or without the smoke.
    You just keep bringing it home with big grand slams.
    Thanks Ron.  I thought the smoke wouldn’t happen but had to try.  Appreciate your kind words.
    Sandy Springs & Dawsonville Ga
  • YukonRonYukonRon Posts: 12,212
    edited April 8
    No expert, but just curious, because I do not really know.....
    Do you think the pan utilized may have adversely impacted the absorbtion of the smoke? Would the use of a perforated pan might make a difference?
    Either way, that fish on my plate would have been talked about as the best I ever had, with the plate clean, in a humiliating, short time.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • CanuggheadCanugghead Posts: 6,191
    Absolutely love it!
    canuckland
  • HendersonTRKingHendersonTRKing Posts: 1,178
    That is a sight to behold!  Cool technique. Looks delish!
    It's a 302 thing . . .
  • lousubcaplousubcap Posts: 16,753
    Another inspirational cook right there.  Great adaptation and result. Congrats.  
    BTW-what was your finish temp if you care to share the key to the finish? 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • bgebrentbgebrent Posts: 16,457
    YukonRon said:
    No expert, but just curious, because I do not really know.....
    Do you think the pan utilized may have adversely impacted the absorbtion of the smoke? Would the use of a perforated pan might make a difference?
    Either way, that fish on my plate would have been talked about as the best I ever had, with the plate clean, in a humiliating, short time.
    Ron, I believe it was the small amount of smoke wood, 1/4” moist salt crust and short cook, 35’.  Didn’t matter.  I expected minimal to no smoke.  That’s what I got.
    Sandy Springs & Dawsonville Ga
  • Awesome cook, Brent. I tried one a few months ago after seeing it in a Mallman cook. 

    I didnt get much smoke either (I used some fruit wood) and no pan. Laid it on a banana leaf. 

    Maybe it would have done better in a Traeger  ;)

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • bgebrentbgebrent Posts: 16,457
    lousubcap said:
    Another inspirational cook right there.  Great adaptation and result. Congrats.  
    BTW-what was your finish temp if you care to share the key to the finish? 
    Thanks Cap!  I did not temp the fish.  Gleaned from a couple similar cooks I read and went with my gut.  Probably 145 finish temp if I had to guess.
    Sandy Springs & Dawsonville Ga
  • lousubcaplousubcap Posts: 16,753
    Thanks-as I take fish to around 140*F or so but that's primarily for salmon.  I have to change up the species.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • bgebrentbgebrent Posts: 16,457
    lousubcap said:
    Thanks-as I take fish to around 140*F or so but that's primarily for salmon.  I have to change up the species.  
    140-150 works well for fish and lobster.  Branch out my friend.  Snapper is delicious.
    Sandy Springs & Dawsonville Ga
  • DoubleEggerDoubleEgger Posts: 11,895
    Neat cook Brent 
  • Sea2SkiSea2Ski Posts: 2,642
    salt encrusted. A very neat cook.  Never did one. Certainly an impressive presentation, but is it worth the work? Or can you get the same enjoyable result another way? Regardless, looks like a great meal that was fun to do.

    bgebrent said:
    140-150 works well for fish and lobster.  Branch out my friend.  Snapper is delicious.
    Yes it is my friend.  Yes  it   is.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • StillH2OEggerStillH2OEgger Posts: 1,909
    Jeez, do you ever just cook a hot dog (-: This looks like another home run!
    Stillwater, MN
  • calikingcaliking Posts: 11,105
    Superb. I'm kinda jealous.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • bgebrentbgebrent Posts: 16,457
    Jeez, do you ever just cook a hot dog (-: This looks like another home run!
    Yessir, and burgers.  I only post stuff I hope will help others broaden their repertoire.  Thanks.
    Sandy Springs & Dawsonville Ga
  • bgebrentbgebrent Posts: 16,457
    caliking said:
    Superb. I'm kinda jealous.
    Thanks Ashish!
    Sandy Springs & Dawsonville Ga
  • bgebrentbgebrent Posts: 16,457
    Sea2Ski said:
    salt encrusted. A very neat cook.  Never did one. Certainly an impressive presentation, but is it worth the work? Or can you get the same enjoyable result another way? Regardless, looks like a great meal that was fun to do.

    bgebrent said:
    140-150 works well for fish and lobster.  Branch out my friend.  Snapper is delicious.
    Yes it is my friend.  Yes  it   is.
    Worth it Mark.  Just another great treatment of good fish.
    Sandy Springs & Dawsonville Ga
  • bluebird66bluebird66 Posts: 2,031
    Beautiful cook!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • Jupiter JimJupiter Jim Posts: 3,026
    I'm speechless! :)

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • buzzvolbuzzvol Posts: 297
    Got a try this.  Looks great!
    Lawrenceville, GA
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