Salt-baked Fish (Cout de sel)

Ingredients:

whole fish, e.g. trout
4 kg of large crystal salt (a.k.a. "Kosher salt")

Instructions:

1. Preheat the oven to about 400 F.
2. Rinse fish but keep the heads and tails on.
3. Line a baking tray with a thick layer of salt. Place bay leaves on top (optional). Lay the fish in it. The fish may be marinaded with some herbs, or left as they are. You can also mix herbs in the salt: try herbes de provence in the cavity and some lavender in the salt.
4. Cover the fish with another thick layer of salt.
5. Bake. For about 2 lbs of fish, plan on roasting in a 400 degree oven for about 30 minutes. An instant read thermometer can be inserted through the crust to check temperature if you are uncertain but you will risk breaking your crust. If you are nervous wait until the end of the cooking time and check it only once.
6. Serve with aioli, or this:

A perfect sauce for this fish is a simple herb-garlic-olive oil mix. A top quality Meyer-Lemon Olive Oil is wonderful and fresh herbs are a must. Chervil is wonderful with fish, and an underutilized herb in American kitchens. Look for it in your produce section, it's mild licorice scent is perfect for a fresh shallot, olive oil, dressing or accompaniment.