When we were in London at a French Bistro F had the best Dorade which was encrusted in salt...it looked like a pastry that covered it. They do not serve it with the crust. It was cooked to perfection. So we decided we can do this! So we bought the fish and headed home.
After doing some research online we noticed that it took A LOT of sea salt to cook two fish...1 kilogram of salt per fish (which is 2lbs of salt per fish)!!! So we headed to a small epicere (convenience store) which are the only stores open on a Sunday evening.
We washed, gutted, scaled (which some recipes called for not doing this...next time we will not), took off all the fins. With the 4lbs of sea salt we added two egg whites and enough water to make the salt a bit moist. Then we laid a good 3/4 of an inch of salt down on a baking pan, laid the fish on top, and covered the remaining salt over the two fish. Pics will show what it looked like. They looked like big snow balls ;-)