Courtesy John Cox, chef-partner, Cultura–comida y bebida in Carmel and The Bear and Star in Los Olivos
Serves 2 to 3
1 1½- to 2-pound whole rock cod
5 egg whites
3 cups kosher salt
7 tablespoons ground pink pepper
Zest of 1 orange (zest with microplane)
Zest of 1 lemon (zest with microplane)
Prepare the fish by gutting, scaling and remove the gills. (Your fishmonger or fisherman may be willing to do this for you.) Rinse and thoroughly dry the fish.
Whip the egg whites with whisk attachment in a standing mixer bowl or by hand until they are glossy and hold soft peaks when you remove the whisk. Fold the remaining ingredients into the whipped egg whites.
Place the fish, belly side down as though it were swimming, … Read More