SnapperDome

🥘 Ingredients

• red snapper 1 kg
• red snapper
• red snapper
• lemon slices
• parsley
• terragon
• rosmary 1 tbsp
• terrragon 1 tbsp
• oregano 1 tbsp
• salt 1.27 x-fish-weight
• egg white 0.07 x-fish-weight
• water 0.15 x-fish-weight
• mortar
• oil
• fish
• fish
• mortar
• fish
• fish
• mortar
• fish
• fish
• mortar
• mortar
• snapperdome.cook

1. 1

   Acquire a drawn or dressed red snapper .
2. 2

   Set your oven to 450 degrees Fahrenheit.
3. 3

   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.
4. 4

   Weigh your snapper on a scale .
5. 5

   Stuff the inside of the red snapper with a number of lemon slices , fresh parsley and terragon .
6. 6

   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 , terrragon , oregano . 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 weight = 1.275 x fish weightn egg white weight = 0.075 x fish weightn water weight = .15 x fish weightn
7. 7

   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.
8. 8

   Line a half sheet pan with parchment paper . Lay down at least 1/2 an inch of the mortar .
9. 9

   Brush a light amount of oil onto the fish .
10. 10

    Lay the fish down on the mortar.
11. 11

    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 .
12. 12

    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.
13. 13

    Cook in the lower third of your oven until it reaches 130 degrees Fahrenheit.
14. 14

    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.
15. 15

    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 .
16. 16

    Cut and serve to your liking.
17. 17

    Dress with snapperdome.cook