Sea wolf in salt crust
10. June 2014
I wonder which of the recipes waiting on my computer would be best for you in the coming days. And I'm sure we will not find anything in the salt crust.) It's a recipe prepared for Harper's Bazaar in July.
Baking not only fish in salt crust has roots in Spain. This technique brings very gentle and evenly baked results. The fish is perfectly juicy and well done. Salt crust forms a little fry around the fish, which perfectly distributes and accumulates heat. Try to cook this whole chicken, breast, duck breast or whole potatoes with this technique.
Served him with a salad of beautiful chicory with pear and honey dressing. The recipe is from my newly born cook.
25 minut
-
2
porce
Postup
1.
Preheat oven to 250 ° C / 220 ° C with hot air. Prepare a baking pan. You can bake the fish on a plate, in a baking pan or on a baking paper. It's also great on a closed grill when the grilling season starts again ... It'll be enough for you. A really exhausting offer of these various handy accessories not only to the weber grills, you can find on www.grilikrby.cz or in one of their stone sales. They really have everything and they are happy to advise.
2.
Blow the hard snow from the whites and a pinch of salt. Add all the raw salt and mix the spoon. From a larger third of this salt-snow foundation, create a bed for a fish. Put the prepared fish (gutted, washed and dried) into the abdominal cavity and put a pair of slices of lemon and herbs. Cover the fish with the remaining salt base. With your head and tail, you do not have to worry.
3.
This big fish bakes for 20 minutes. If you are a fancier and you use a thermometer, the fish should have about 62 ° C at its center. If you insert a knife into the crust, it should be so warm when it is ejected that it can be placed without burning your lips.)
