Once it was all steamed and released from it's salt oven, made a little sauce of olives, tomatoes and capers.
Enjoy.
Sunday, June 19, 2011
Sunday Supper
Beautiful whole wild mackerel on sale at Whole Foods today. Thought I'd steam it in a salt crust.
Once it was all steamed and released from it's salt oven, made a little sauce of olives, tomatoes and capers.
Enjoy.
Once it was all steamed and released from it's salt oven, made a little sauce of olives, tomatoes and capers.
Enjoy.
Subscribe to:
Post Comments (Atom)
8 comments:
What kind of salt do you use?
What does a salt crush do for fish? Do other meats benefit from a salt crust? Looks delish!
Dani, 5 egg whites, whipped until frothy, fold in roughly 2 1/2 cups kosher salt. Now that's for one not so big fish. I was kinda following two recipes, one says coat the fish with olive oil first, the other didn't. Considering how salty it turned out, I'm thinking next time coat the fish.
Froggy, the salt crust basically steams the fish, leaving moist and juicy. Plus you can stuff the cavity with citrus and herbs. It's a pretty easy preparation and it's kinda cool to crack the salt dome once it's done.
I'm loving the idea of stuffing the cavity with herbs and citrus. Perfect Florida summer meal!
Dani, you can do this with a good oily fish. The other fish they had on sale was branzino. Might try that next time.
That looks totally cool. And it ends up looking like comfort food... love the sauce too!
The sauce was good but I screwed up the fish by not coating it with oil. Lesson learned. However let my mistakes be your successes.
Or you could rename it "quick bacalao" and call it a new dish.
Post a Comment