'People get spooked by cooking whole fish, but it’s straightforward.' In our Winter 2022 Issue, chef Ignacio Mattos shows us how to salt-bake a fish for this holiday season.
hotel, where Mattos also runs the scene-iest tavern in town, Corner Bar. I don’t cook, and never will, but if I got a wild hair, Mattos’s recipe for salt-baked fish would be at the top of my list.—CHRIS BLACKAbout 20 years ago, when I was working with the chef Francis Mallmann, we were cooking for a group of princes and a bunch of other bigwigs on a mountaintop and orchard field near Mendoza. The setup was primal and beautiful—just two sheets of metal balanced over rocks.
To start, rinse the fish under cold water and pat dry. Then shuck 26 Kumamoto oysters, preserving the liquid. Set aside the oyster meat and reserve the shells . Then, make the salt crust. In a medium mixing bowl, combine seven egg whites and whisk until they’re a bit foamy. In a separate large mixing bowl, place nine pounds of Diamond Crystal kosher salt then add the frothy egg whites and about one quart of water. Mix until the salt mixture is sticky and malleable, like the consistency of Play-Doh.
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