Dinner

Whole Roasted Porgy en Croûte de Sel with Charred Tapenade Crust, Crispy Artichoke & Burnt Lemon Jus

Name: Whole Roasted Porgy en Croûte de Sel with Charred Tapenade Crust, Crispy Artichoke & Burnt Lemon Jus
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4 servings
Ingredients: 1 whole porgy or sea bream (2.5-3 lbs), gutted, scaled, head intact; 4 cups kosher salt; 1.5 cups water; 4 egg whites; 8 sprigs fresh thyme; 1 whole fennel bulb, sliced thin; 2 lemons, sliced thin; 1 cup Niçoise olives, pitted; 6 anchovy fillets; 3 tbsp capers, rinsed; 4 tbsp olive oil (divided); 2 medium artichokes, trimmed to hearts, sliced 1/4-inch thick lengthwise; 2 lemons (1 for charring, 1 for zest); 1/2 cup fish or vegetable stock; 2 tbsp butter; 1 tsp Dijon mustard; Fleur de sel; Cracked pepper

A whole porgy (or sea bream, 2-3 lbs) is gutted but left intact, then nested in a bed of herbs and celery within a salt crust, roasted until skin crackles. The crust is cracked open at table, revealing steaming, succulent white flesh. It's served with crispy artichoke rounds (charred in hot oil), tapenade crust made from Niçoise olives and anchovy, and a burnt-lemon reduction that adds bitter complexity. This is a showstopper dinner course.

602cal 58gprotein 19gcarbs 34gfat 25min prep 55min cook 4serves

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