Recipe - Baked Red Snapper In A Salt Crust

3 cup Allpurpose flour
1 cup Cornmeal
1 One fourth cup Coarse salt
1 tablespoon Fresh rosemary
2 lg Egg whites
One half cup Water
2 pound Whole red snapper; cleaned

Preheat oven to 375 degrees.

In a bowl blend together the flour, cornmeal, coarse salt, and fresh
rosemary. Add the egg whites and the water. Stir to combine. Add more water
if necessary to form a stiff dough.

On a lightly floured surface roll out the dough. Transfer it to a baking
sheet. Wrap the whole red snapper completely in the dough. Press the edges
of the dough to seal.

Put in oven and bake for 25 minutes.

Remove the crust. Fillet and serve the fish.

Yield: 4 servings

Recommended drink: Lacryma Christi del Vesuvio, Mastroberardino, 1994 TASTE
SHOW #TS4891
Posted to MCRecipe Digest by Leon & Miriam Posvolsky miriamp@pobox.com
on May 17, 1998