Quote:
Originally Posted by stuckinsurrey
Not quite salting fish but Jamie Oliver has a receipe for baking fish in a salt crust. Not tried it myself but some friends have and they said it was lovely and not salty at all, but very moist. They tried it with bass, if i could only shoot one i'd give it a try!
|
They did something similar on Floyd on Fish...he used heck of a lot of salt, the fish was buried in it. The salt probably cost more than the fish!
There is a similar recipe on P51 of Rick Stein's "Seafood" book (which I got from the library -- Rick already owns more than enough of Padstow!) "baking fish in a salt casing, sea bass baked in a salt crust". He mixes 2 egg whites with 4lb/1.75 kg of salt, covers the fish & bakes for 20 mins at 200C/400F/Gas Mark6. "Serve with lemon sauce & potato confit".
Checking the book Floyd on Fish, he has a different recipe "Ric Stein's Baked Bass"!
Are you looking at salting for taste or for long term storage?
