Tuzda Balık..Fish in Salt .

İ made that recipe .
Sounds good except i didnt put the Fennel seeds,and i guess that was a big mistake !
Because its sure need to be added something to it,or else it will be smell and taste some like egg !

INGREDIENTS:

Whole fish (we used Spigola but you can use any whole round fish you like or that looks good at the market on any given da
Lemon–slices & rind
Parsley
Small handful of Fennel seeds
Sea Salt -A ton!–read below in instructions the ratio
Egg
Olive oil

INSTRUCTIONS:


Stuff the cavity with parsley & lemon slices.
In a separate bowl put 3 1/2 pounds of coarse sea salt per 1 1/2 pounds of fish, a small handful of fennel seed, rind of one lemon and one egg for each fish & mix. It should have the consistency of for making good sand castles, add a little water if needed.
Rub the fish down with olive oil and then lay a 1/2 inch bed of salt in the bottom of a roasting pan. Place down the fish and cover with the remaining salt. There should be a 1/2 inch crust of salt all around the fish. It is not necessary to cover the head & tail.
Bake at 425 20-40 minutes depending on the thickness of the fish. You can insert a fork into the center of the fish & when the tips are hot the fish is done.
Crack the salt crust table side or in the kitchen before to remove the access salt.


Source:

http://www.chow.com/recipes/11977

İ wish you'd enjoye it

You can watch it here





And here its in Turkish,but with pictures .



http://blog.milliyet.com.tr/Blog.aspx?BlogNo=111868