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The secret of baking a salt-crusted fish is that the salt-crust seals in the flavors, steams and keeps the fish moist, resulting in an almost roasted flavor. Season the inside of the fish and prepare the outside with the salt-crust. Be sure to use a fresh, firm-fleshed fish when using this method, and use Kosher salt for the crust.
Until recently, Stephanie was the chef/owner of Scylla in Chicago. She is now enjoying traveling, both domestically and abroad, while planning her next exciting venture. Stephanie's biggest lure in cooking is seafood because the same fish can be cooked so many different ways - grilled, poached, cured, pan roasted - and this brings out different attributes, flavors and textures. Stephanie says in her cooking, contrasting and complementary elements are essential, but balance is non-negotiable. She has always been very driven and a bit of a risk-taker. "Once I set my mind to something, I follow through. It always has to be 110%."
