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Sea Salt-Crusted Pink Snapper with Ice Wine Nage

This recipe for sea salt-crusted pink snapper with ice wine nage is from chef Laurent Tourondel's cookbook, "Bistro Laurent Tourondel: New American Bistro Cooking."

Source: The Martha Stewart Show, November Fall 2007
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Ingredients

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  • TreTre
    18 NOV, 2007
    I made this and the fish was wonderful. I had a difficult time serving the fish. Is it possible to expand the video to see how to remove the fish from the bone and salt crust without destroying it? My individual servings were not very attractive.
    Reply
  • cbush
    12 NOV, 2007
    Hi what happens to the juniper berry/star anise mixture after the egg whites have been added? Does it go into the cavity of the snapper? cheers Cynthai
    Reply

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