Chef Tom Colicchio shares his technique for salt-roasting fish.
For those unfamiliar with the method, here’s the general idea: You encase a given ingredient, such as fish, in a shell of wetted salt, place it in a hot oven to cook, then break open the salt crust and eat what’s inside. The salt works to seal in moisture and gently steam the food in its own juices, seasoning it slightly in the meantime. The finished product is invariably moist, succulent and bursting with flavor.