Salt Crusted Whole Red Snapper

On a recent trip to visit my friend Lauren in Greenville I got a look at Thomas Keller’s Ad Hoc at Home and pretty much fell in love. I need one.
Lauren had two beautiful whole Red Snapper in the fridge waiting when me and the other girls arrived. Inspired by the recipe in Ad Hoc we made a delicious dinner and salt encrusted fish was much easier than I thought.
I have never actually separated egg whites and yolks, but that was pretty easy as well.
Our fishy was stuffed with parsley, sliced lemons, green onion and garlic. There is a basic recipe here, but I think you can wing it with what you have on hand.

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