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!
|
Good! Bass is the classic for this recipe ("Spigola al sale", transl. "Bass in Salt", italian recipe AFAIK, or however very popular here). In the oven the salt melts and makes a kind of crusty shell all around the bass, keeping all the moist inside, so the meat doesn't dry up too much and the natural flavour doesn't steam off. While baking in the oven, the fish must be really and completely buried under salt as Mr.X said, but when ready all the salt will be thrown away (you must not eat the salt crust, and indeed this recipe has nothing in common with "salting fish").
...
Briefly: gut the bass but do not scale it, fill its belly with a bit of pepper and a little rosemary and sage. Make a "bed" of salt in a pyrofile glass casserole, put the bass inside, then cover the fish with more salt until it's totally covered (take care not to let the salt go inside the bass's belly). Cook in oven for about 30 minutes at 200/220°C, then get it out. Break the salt crust and the skin of the bass will tear off: throw away all the salt and the skin, just leave the meat. Dress with lemon or lime juice and raw olive oil and serve with your favourite salad. Very simple, very good.
