If you don't know what I'm talking about when I say "salt crusted," just picture a fish buried in a big mound of salt, kinda like you would bake a fish fillet in a sealed parchment/foil pouch (and it steams while it's in there). They say there's nothing like the moistness of salt crusted fish. Here are a few sites that have inspired me so far (some of them have pics of the bizarre-ness):
- Tyler Florence does red snapper.
- The Times-Picayunne does it N'awlins Style.
- A blogger adds romesco sauce.
- Epicurious' no nonsense approach.
- Sassy blogger's pictorial gave me the olive idea.
The only other time I've had fish baked in salt was Branzino at D'aqua in DC and we liked it a great deal. One of the best parts was this sauce they drizzled over top of the meat when plating. At Karen's request, I'll be trying to duplicate that sauce. All we know is that it had EVOO, lemon juice, lemon rind, and herbs. I'll be adding some capers in my rendition and maybe a couple other things. The most important component was surely "good quality oli-oil," as Jamie Oliver says). So, since it's a special occasion, I splurged on the pictured bottle of Lucini from Kroger. It's really fruity and peppery, almost as good as my favorite EVOO from California. I'm so glad that it lived up to the hype, because there was a wide variety of brands and prices at the store (including some Rachel Ray yummo crap).
I'll be cramming the insides of the fish with lemon slices, fresh thyme, garlic cloves, parsley, rosemary, olives, peppercorns, fennel seeds, and probably some crushed fennel seeds. Hmmm, maybe that's too many of the ideas from those links above. It's up in the air, really. This is a "before post." I'll bring my camera to the spiral ham fest and amuse myself by documenting my cooking process.
Come on back later in the week! (here's Part 2)
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UPDATE:
“Royal Dorado” (or Tsipoura or Aurata/Orata or Gilthead seabream) is extremely moist with a mild sweet flavor, firm and flaky flesh. For way too much info about this fish, click here, or here for a recipe.
Your picture is gorgeous! (except I think that fatty in front is giving me the eye)
ReplyDeleteI even impress myself sometimes. The fish are gorgeous (testament to Yellow Umbrella), but the int'l isle products as backdrop certainly helps.
ReplyDeleteFor the record, I'm not a shill for any particular fishmonger. Each has their purpose and I think most don't get the attention they deserve for quality of their product. With Carytown seafood gone, it'd be worthwhile to compile of list of who's left and what they tend to offer.
I hope you have an awesome Turkey Day!!!
ReplyDeletePoh fishy...I'm glad my turkey doesn't have a face :)
ReplyDelete