From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Fish In A Salt Dome The late Chef Jamie Shannon did this for a dinner I had at the chef's table in the kitchen at Commander's Palace in 1992. It was as delicious as it was dramatic. A whole fish was on a pan covered with a pile of salt in which it had been baked. The salt formed a shell that had to be broken. Amazingly, it was not salty at all--just full of elemental fish flavor. I recommend pompano, red snapper, Spanish mackerel, or other nice fatty fish. 1 whole fish, 2 to 4 pounds, gutted 2 boxes kosher salt Preheat the oven to 375 degrees. 1. The best pan to use for this is an oval pan about 18 inches long by 12 inches wide, and about three inches deep. Cover the bottom with about a half-inch of salt. Place the fish on top of the salt. Now cover the fish with salt so that it mounds up about a half-inch thick at its thinnest part. 2. Using a clean spray bottle, spray water all over the salt until it's glistening with dampness. Put the pan into the oven at 375 degrees and bake for between 40 minutes (for a two-pounder) to an hour (for a four-pounder). If you want to be exacting, shove (this will not be easy) a meat thermometer through the salt and into the fish when you think it's nearing doneness. Look for an internal temperature of 125-130 degrees. 3. Remove the fish from the oven and allow it to stand for 10-15 minutes. Break the salt shell, brush off the excess salt and, as you carve the fish, remove the skin. This fish will be so juicy and delicious that no sauce is needed. Serves two to six, depending on the size of the fish. (Figure about ten ounces per person of whole fish.) Click here for an index of recipes from past editions. © 2009 Tom Fitzmorris. All rights reserved. news@nomenu.com