How do l cook Fish in Rock salt?!
Which fish do l use!?
ThanksWww@FoodAQ@Com
ThanksWww@FoodAQ@Com
Answers:
Salt Baked Fish --
Ingredients
4 small whole fish, such as snapper,gutted (350g-400g each)
cracked black pepper
1 lemon, juice of
12 sprigs fresh flat-leaf parsley
4-5 kg coarse rock salt
Directions
1) Preheat oven to 425 degrees F (220C)!.
2) Wash fish and pat dry!.
3) Sprinkle the inside cavities of the fish well with pepper, lemon juice and the parsley sprigs!.
4) Spread two baking trays with half the salt!.
5) Place the fish on the baking trays and cover with the remaining salt!.
6) Press the salt firmly around the fish and sprinkle a little bit of water!.
7) Bake for 15 minutes, then allow the fish to rest on the trays for another 5 minutes!.
8) To serve, remove the salt in large pieces, and place the fish on serving plates!.
9) Serve with salad and lemon wedge!.Www@FoodAQ@Com
Ingredients
4 small whole fish, such as snapper,gutted (350g-400g each)
cracked black pepper
1 lemon, juice of
12 sprigs fresh flat-leaf parsley
4-5 kg coarse rock salt
Directions
1) Preheat oven to 425 degrees F (220C)!.
2) Wash fish and pat dry!.
3) Sprinkle the inside cavities of the fish well with pepper, lemon juice and the parsley sprigs!.
4) Spread two baking trays with half the salt!.
5) Place the fish on the baking trays and cover with the remaining salt!.
6) Press the salt firmly around the fish and sprinkle a little bit of water!.
7) Bake for 15 minutes, then allow the fish to rest on the trays for another 5 minutes!.
8) To serve, remove the salt in large pieces, and place the fish on serving plates!.
9) Serve with salad and lemon wedge!.Www@FoodAQ@Com
Regardless of the salt you use here, whether it be kosher, rock or sea salt, it will rarely be put to better use than encasing an entire fish while it bakes!. The fish emerges succulent, with every ounce of flavor and texture intact, and the salt breaks away leaving just the perfect hint of saltiness!.
One whole fish weighing about 1 1/2 pounds, cleaned, head, tail, and scales left on
10 whole peppercorns
4 bay leaves
2 pounds coarse salt (I recommend sea salt)
Extra virgin olive oil for serving
Chervil sprigs for garnish
1!. Preheat the oven to 400°F!.
2!. Rinse the fish with cold water, pat it dry and refrigerate until just before cooking!.
3!. Pour a fine layer of salt in the bottom of an oven-proof baking dish that is just slightly larger than the fish!. Lay two bay leaves on the salt, then place the fish on the bay leaves!. Place the peppercorns inside the belly cavity of the fish, then top the fish with the remaining 2 bay leaves!. Pour the remaining salt over the fish to cover it, leaving the tail fin exposed if necessary!.
3!. Place the fish on the middle rack in the center of the oven and bake for 25 minutes!. You cannot test the fish for doneness — you simply have to trust the timing!. Remove the fish from the oven and gently crack off the layer of salt, removing as much of it as you can!. Most of the skin will come off the fish as well — what doesn't come off when you remove the salt you need to remove gently, using a sharp knife!. 4!. Remove the fillets divide the fish among four slightly warmed dinner plates!.Www@FoodAQ@Com
One whole fish weighing about 1 1/2 pounds, cleaned, head, tail, and scales left on
10 whole peppercorns
4 bay leaves
2 pounds coarse salt (I recommend sea salt)
Extra virgin olive oil for serving
Chervil sprigs for garnish
1!. Preheat the oven to 400°F!.
2!. Rinse the fish with cold water, pat it dry and refrigerate until just before cooking!.
3!. Pour a fine layer of salt in the bottom of an oven-proof baking dish that is just slightly larger than the fish!. Lay two bay leaves on the salt, then place the fish on the bay leaves!. Place the peppercorns inside the belly cavity of the fish, then top the fish with the remaining 2 bay leaves!. Pour the remaining salt over the fish to cover it, leaving the tail fin exposed if necessary!.
3!. Place the fish on the middle rack in the center of the oven and bake for 25 minutes!. You cannot test the fish for doneness — you simply have to trust the timing!. Remove the fish from the oven and gently crack off the layer of salt, removing as much of it as you can!. Most of the skin will come off the fish as well — what doesn't come off when you remove the salt you need to remove gently, using a sharp knife!. 4!. Remove the fillets divide the fish among four slightly warmed dinner plates!.Www@FoodAQ@Com
you can use any fish at all but get the fish rub with oil and sprinkle with salt then grill for a few mins, you do not have cook fish right the way through you want it nice and moistWww@FoodAQ@Com