⏰ Service 23 — Whole Fish Dinner Party
← Block 17–18: Seafood — Fish Overview
The challenge: A complete dinner centered on whole fish — plated with intention. Cook for at least two people.
Full Meal (3 courses):
- Starter: Smoked salmon board with blinis, crème fraîche, capers, and pickled onion (if you've done Block 19–22, use your own gravlax here)
- Main: Salt-Baked Whole Fish — the enclosed salt crust steams the fish in its own moisture; crack at the table. Dress the revealed fish with olive oil and capers.
- Side: Warm Potato Salad with Herbs + gremolata or salsa verde alongside
Skill targets: A properly sealed salt crust (no cracks before roasting). Fish pulled at 130–135°F at the thickest point. Confident tableside crack-and-reveal. Graceful plating directly from the fish to the plate.
🎥 Compare Notes: How to Bake a Fish in a Salt Crust — Chef Frank Olivieri — A professional demonstration of salt-crusting whole fish. Compare the crust thickness, baking time, and the tableside reveal to your result.