Hello everyone,
Your friendly neighborhood winemaker here.  Recently I did a cooking with wine demonstration at the Harrisburg Williams Sonoma Store featuring a salt encrusted fish recipe w/ some leeks that I braised in our seyval blanc.  It came out wonderfully.  We also did Decider Floats; magical!  I had a couple of people asking for the recipes so here we go:
10 pounds of kosher salt
2 whole, gutted, skin/scales left on Porgies.
Fennel seeds
1 lemon
1 Bunch of Thyme
2 sticks of Butter
1 Bunch of Garlic (whole)
3 Tbsp Olive oil
1 Bottle White Wine
1 bunch of Parsley
Toasted Hazelnuts to Garnish.
The Fish:
Begin by mixing salt with tap water until you have a wet-snow like consistency and set aside.  (if you’d like you can also substitute egg whites for this, I did because I had them left over from making ice cream—waste not, want not).  Take fish and lightly season the body cavity with fennel seed and salt; when finished, fill the body cavity lemon slices.  I like to fold lemon slices in half.   Depending on how you’d like to present the fish when complete, you can also lay a thin slice over the eyes (for those that don’t like their food looking back at them).   Lay the prepared fish onto the bed of salt  (about 1/4? thick.  Making sure to hold the body cavity tightly-closed, pack salt around the entire fish.   The goal is to keep the salt off the exposed flesh.   Bake at 360 degrees for 30 minutes.
When finished, the salt should have formed a rigid crust atop the fish.  Gently tap w/ a spoon to break it apart and remove.  Be careful not to disturb the fish underneath.   Once salt it removed, transfer the whole fish to a clean serving plate.  The skin of the fish will peel back easily, so easily in fact that you need to be careful about removing the salt w/ the spoon.  Again, the goal is to keep the salt away from exposed flesh.  Once the skin has been removed and using your spoon as a knife, run lengthwise down the middle of the fishes body (from head-to-tail).  The meat should then, easily slide off the bone.
The Leeks:
Over high heat, in a enamel pot or deep-well frying pan, add 3 or so tbsp of Olive oil and sear your cut leeks.  Don’t be afraid to give them a really good sear, they’re very resilient veggies.  Season w/ salt and pepper in the pan… Add a couple sprigs of whole thyme and a couple gently crushed skinned garlic cloves. Add 2 tbsp of butter and briefly cook.  Deglaze pan w/ a half bottle of seyval blanc; bring up to the boil and add the remainder of the butter; allow this to reduce slightly and reduce heat to low. Cover and let braise for 10-12 minutes. When you can easily insert a knife through the whole leek, they are done.Plating;  Portion your leeks as desired with pan sauce and generously sprinkle w/ chopped parsley.  Lightly sprinkle toasted hazelnuts for a little bit of texture.  This sauce can be used over your fish as well.
Salt crusting works on any number of fish, but works best on firm, non-oily fish.  Snapper, Bass, Porgies, etc.Pairs with a nice citrusy white wine. Seyval Blanc, Unoaked Chardonnay, or even a blush like Twisted Kiss.
The Decider Floats:
1 quart heavy cream
3 egg yolks
1/2 cup sugar
1 vanilla bean
Start by bringing your cream to a boil, this process is called scalding.  You’ll want to add a vanilla bean to the cream at this point.  Slice it lengthwise down the center line so you end up with two long halves of bean.  Using the edge of your knife pull the bean along the knofe to scrape out the seeds and pulp.  add this to the cream, along w/ the husk.    While the cream is coming up to temperature separate 3 large egg yolks into a mixing bowl whisk in 1/2 sugar and beat together until the sugar has dissolved.  the color of the mixture will lighten when ready.  Once your cream has come up to a simmering boil, remove it from heat, and allow it to sit for 5 or so minutes.
Through a strainer, add a small amount of cream to the egg mixture and whisk together.  Continue adding the cream, in small portions to the egg.  DO NOT ADD IT ALL ONCE or you’ll cook the eggs.   Once, everything has been combined set in your refrigerator to cool off.  Once cool, add to your ice cream maker, and follow the manufacturers instructions.
If you don’t want to make the ice cream yourself, you can just buy a quart of french vanilla ice cream.   I like to serve in a martini glass.   Rim the glass with some crushed up peanut butter cookies, and add well chilled decider.  Take a small scoop of vanilla ice cream and add to glass.  garnish w/ a apple slice and a very light drizzle of caramel.