Arctic Char In Salt Crust With Saffron Aioli

  • 1 x Arctic char, about 3 pounds (1.5 kg)
  • 1/4 bn chives
  • 4 sprg fresh Italian parsley
  • 4 x lemon slices
  • 1 x sprig of fresh rosemary
  • 1 Tbsp. lemon zest
  • 3 x egg whites
  • 1/3 c. cool water (75 mL)
  • 3 lb kosher salt (1.5 kg)


  1. Trim the fins from the Arctic char.
  2. Place the chives, parsley, lemon slices, rosemary and lemon zest into the cavity of the fish.
  3. Whip the egg whites and cool water with a whisk till they form light peaks.
  4. Add in the kosher salt and mix well with your hands; the texture should be like damp sand.
  5. Invert a baking sheet, the length of that is 2 inches (5 cm) greater than the fish, and spread 3 c. (750 mL) of the salt mix on the baking sheet as big as the outline of the fish.
  6. Place the fish on top of the salt and cover completely with the remaining 6 c. (1.5 L) of salt (you may not need all the salt).
  7. The salt should be at least 1/2-inch (12 mm) thick all around the fish.
  8. Bake for 25 min or possibly till an internal temperature of 140 degrees F (70 degrees C) is reached.
  9. Let the fish rest for 5 min.
  10. Crack the salt with a rolling pin, remove the chunks of salt, peel back the skin and remove the fish from the bones and serve with Saffron Aioli.