Salt Crusted Fish – Cuso Cuts

Ingredients

• 1 whole sea bass, 2-3 lbs
• 2 lemons
• ¼ cup parsley
• ¼ cup dill
• 2 sprigs of dill
• 1 egg white per pound
• 3 lbs. Kosher Salt
• Descale the fish and remove fins
• Cover a baking pan with aluminum foil
• Mix salt with dill and egg to make paste
• Cover the bottom of the pan with a thin layer of salt
• Lay down the fish.
• Stuff it with lemon slices and dill sprigs
• Begin packing it in salt
• Cover it like a dome
• Smoke at 400 for 30-45 minutes
• Remove the skin
• Serve with a squeeze of lemon