Salt-Crusted Striped Bass
From
Ad Hoc at Home
Cookbook
Page 98
Reviews
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I first made this in school, and have since made it several times at home--always with wonderful results. It's a lot of salt and it leaves a lot of egg yolks behind (hollandaise? shortbread?), but the fish is so tender and moist and really easy to remove from the crust. I have omitted the orange and varied the herbs -- it's always good.