---
title: SnapperDome
source: https://www.youtube.com/watch?v=Pz547ZmH81k
---
Acquire a drawn or dressed @red snapper{1%kg}.

Set your #oven{} to 450 degrees Fahrenheit.

If your snapper is only drawn then trim the fins off of your @red snapper{}, good use for #kitchen sheers{}. 
Be careful with cutting the dorsol fin, use a towel to hold and cut from the back.

Weigh your snapper on a #scale{}.

Stuff the inside of the @red snapper{} with a number of @lemon slices{}, fresh @parsley{} and @terragon{}.

The weight of the mortar should the 1.5x the weight of the dressed fish. 85% kosher salt.
For ever 500g of salt we want 1 tablespoon of each dried @rosmary{1%tbsp}, @terrragon{1%tbsp}, @oregano{1%tbsp}.
This is mostly for kitchen aroma, it will not effect the flavor of the dish.
We want 0.05x the weight of the fish in egg whites, and 10% of the weight of the fish in water. 
To recap:\n
@salt{1.275%x-fish-weight} weight = 1.275 x fish weight\n
@egg white{0.075%x-fish-weight} weight = 0.075 x fish weight\n
@water {0.15%x-fish-weight} weight = .15 x fish weight\n

Slowly add the water an ounce at a time, and combine with your hands together in a bowl until it feels 
like wet sand, or holds its shape after being squeezed.

Line a #half sheet pan{} with #parchment paper{}. Lay down at least 1/2 an inch of the @mortar{}.

Brush a light amount of @oil{} onto the @fish{}. 

Lay the @fish{} down on the mortar.

Dump the rest of the @mortar{} ontop of the @fish{}, pressing down onto the @fish{} so that there is no 
air  bewtween it and the @mortar{}. 

Add a #leave in probe thermometer{} to the @fish{} at its thickest point. 
Insert about 1/2 an inch behind the head of the @fish{} at a 45 degree angle towards the back of the fish.

Cook in the lower third of your #oven{} until it reaches 130 degrees Fahrenheit.

Once it has reach 130 degrees Fahrenheit, pull it out of the oven and let rest for about ~{20%minutes}.
The heat from the salt should carry over and keep heating the fish till about 150.

Once the @mortar{} is cooled, score the outside about 1/2 way down with a bread knife all around.
Then pry off the top of the @mortar{}.

Cut and serve to your liking.

Dress with @./snapperdome.cook{}