Recipe courtesy Angela Dimayuga

3 pounds of jumbo fluke (scaled and cleaned)
5 egg whites
6 cups kosher salt
2 cups activated charcoal powder (Dual Specialty on 2nd ave)
 
AROMATIC FLOWER MIX
1 clamshell fresh culinary red roses (Riviera)
1 cup Mt. Olympus (In pursuit of tea)
1 cup calendula blossoms (leaves and flowers)
1 cup red clover blossoms (leaves and flowers)
1 cup hibiscus flowers (leaves and flowers)
1 cup dried jasmine (Dual Specialty)
2 small red onions, save skins and separate layers
1 package Chinese dried lotus leaves, soaked in hot water
2 cup mixed fresh flowers mums and jasmine (fresh origins)
 
Preheat oven to 400 degrees.
 
In a mixing bowl, whisk together whites until foamy (1 minutes)
Add kosher salt and activated charcoal powder until the texture is like wet sand. Add half of your aromatic mix.
 
Stuff the fish cavity generously with the flower mixture. The fish should be bulging as the flowers cook down and hydrate during cooking process.
 
On a serving tray (metal, or oven safe ceramic) lay a layer of soaked lotus leaves down.
 
Add a half inch layer of the salt mixture, and lay the fish on top. Pat the rest of the salt down to fully cover the fish. You can leave the tail exposed. You can do this hours ahead.
 
When ready to serve, roast in an oven for about 40 minutes.
 
Sprinkle fresh flowers over the roasted fish to garnish.
 
Use a hammer to crack the shell tableside to expose the cooked fish. Do not serve the skin.

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