Preheat your oven to 200 deg C.
Line an oven tray with foil .
You can use whole snapper or silver perch ( 1 kg ) that has been gutted and cleaned . ( I purchase all fish from seafood specialists at the local market )
Trim the fins and tail with kitchen scissors .
Place lemon ( wedges of preserved lemon if using otherwise slices of 1 lemon including skin ) and 2 dill sprigs into the cavity of the fish .
Set the fish aside .
In a large bowl combine 3 cups of cooking salt with 3 egg whites until the consistency feels like sand .
Now spread 1/3rd of the of the salt mixture on the prepared tray .
Place the prepared fish on top of the salt mix in the tray .
Cover the top of the fish with the remaining salt mixture , moulding it securely around the fish to seal .
Place in the preheated oven and bake for 25 minutes .
The salt crust keeps the fish moist during cooking..
To check if the fish is cooked , insert a skewer through the crust into the thickest part of the fish , wait 5 seconds and if the skewer is hot to touch when withdrawn , the fish is cooked .
Let the fish stand for 10 minutes .
Break the crust around the edges and gently lift the crust off .
Remove and discard the fish skin
To fillet the fish for serving , make a diagonal cut near the gills and tail , then down the middle of the back along the spine .
Lift the top fillet off with a spatula '
Holding the tail , peel away the bones , remove the base fillet and any salt mixture clinging to the fish before serving .
Serve with a simple green salad and a remoulade sauce .
REMOULADE SAUCE
Mix together 1/2 cup (100gm ) of whole egg mayonnaise , 2 tbs of cornichons , 1 tbs of lemon juice ,1 tbs of Dijon mustard with 1 tbs of capers .
Season to taste with cracked black pepper ..
Line an oven tray with foil .
You can use whole snapper or silver perch ( 1 kg ) that has been gutted and cleaned . ( I purchase all fish from seafood specialists at the local market )
Trim the fins and tail with kitchen scissors .
Place lemon ( wedges of preserved lemon if using otherwise slices of 1 lemon including skin ) and 2 dill sprigs into the cavity of the fish .
Set the fish aside .
In a large bowl combine 3 cups of cooking salt with 3 egg whites until the consistency feels like sand .
Now spread 1/3rd of the of the salt mixture on the prepared tray .
Place the prepared fish on top of the salt mix in the tray .
Cover the top of the fish with the remaining salt mixture , moulding it securely around the fish to seal .
Place in the preheated oven and bake for 25 minutes .
The salt crust keeps the fish moist during cooking..
To check if the fish is cooked , insert a skewer through the crust into the thickest part of the fish , wait 5 seconds and if the skewer is hot to touch when withdrawn , the fish is cooked .
Let the fish stand for 10 minutes .
Break the crust around the edges and gently lift the crust off .
Remove and discard the fish skin
To fillet the fish for serving , make a diagonal cut near the gills and tail , then down the middle of the back along the spine .
Lift the top fillet off with a spatula '
Holding the tail , peel away the bones , remove the base fillet and any salt mixture clinging to the fish before serving .
Serve with a simple green salad and a remoulade sauce .
REMOULADE SAUCE
Mix together 1/2 cup (100gm ) of whole egg mayonnaise , 2 tbs of cornichons , 1 tbs of lemon juice ,1 tbs of Dijon mustard with 1 tbs of capers .
Season to taste with cracked black pepper ..
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