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Whole Sea Bass Baked in a Salt Crust, with aioli
Joined: Dec 14, 2005
Posted to Thread #15783 at 12:06 pm on Aug 7, 2009
This is such a winner. It's a gentle way of cooking fish and it stays incredibly moist. Thin blanched asparagus was nice on the side.
WHOLE FISH BAKED IN SALT WITH AIOLI
Adapted from The Essential Mediterranean Cookbook, Bay Books, Australia
1 3-4 lb. whole fish (e,g, sea bass, snapper, grouper) cleaned and scaled
2 lemons, sliced
4 sprigs of fresh thyme
1 fennel bulb, thinly sliced (or a handful of fennel tops)
6 lb. rock salt.
4 egg whites
Preheat the oven to 400°F.
Rinse the fish and pat dry inside and out with paper towels. Place the lemon, thyme and fennel inside the cavity.
Combine the salt and egg whites in a large bowl. Pack half the salt mixture into a large baking dish and place the fish on top. Cover with the remaining salt, pressing down until the salt is firmly packed around the fish.
Bake the fish for 30-40 minutes, or until a skewer inserted into the center of the fish comes out hot.
(Another note--when you suddenly smell the aroma of fish cooking, it is done. This is a sign that the flesh has released its juices).
Remove the dish from the oven. Carefully remove the salt crust from the top of the fish to one side of the pan. Peel the skin away, ensuring that no salt remains on the flesh.
Serve hot or cold with aioli.
4 garlic cloves
2 egg yolks
1 Tbs. lemon juice, or more, to taste
1-¼ cups light olive or vegetable oil
Have all ingredients at room temperature.
Put the garlic through a garlic press into a small bowl and sprinkle with a little salt. Mash with the back of a spoon until smooth and frothy (Alternatively, pound peeled garlic and salt in a mortar with a pestle.
Put egg yolks in the bowl of a processor with the lemon juice, Run machine until well combine. Add garlic puree and run to combine again.
With machine running, add oil in a thin stream, very slowly at first until mixture starts to thicken, then a little faster. Season the finished sauce to taste with lemon juice, salt and white pepper.
Other messages in this thread:
- 15783. Here is a Spanish-themed menu that we used in a class last night. I haven't spent much time in Spain - Joe - 11:55am on 08/07/09 (12)
- Roasted Olives with Fennel and Orange - Joe - 11:56am on 08/07/09
- Tortilla Espanola, served with Roasted Peppers and Arugula [NT] [LINK] - Joe - 11:58am on 08/07/09
- Serrano Ham Croquettes - Joe - 12:03pm on 08/07/09
- Joe - have you ever tried using Panko instead of the breadcrumbs? I'm wondering if it would work... [NT] - cheezz - 2:16pm on 08/07/09
- I am sure it would. I used fresh crumbs because I had a stale loaf of bread on hand, - Joe - 2:32pm on 08/07/09
- Thanks! This recipe sounds great, either way. [NT] - cheezz - 8:40pm on 08/07/09
- Whole Sea Bass Baked in a Salt Crust, with aioli - Joe - 12:06pm on 08/07/09
- Who's this "Aioli" you speak of? :>D [NT] - Steve2 in LA - 4:28am on 08/08/09
- Ha! You knock me out, Steve! [NT] - CynUpstateNY - 6:17pm on 08/08/09
- Crema Catalana - Joe - 12:08pm on 08/07/09
- Wow, that all sounds good. How were the croquette? I've always wanted to make - Melissa Dallas - 1:03pm on 08/07/09
- The croquettes were sinfully good. Crispy on the outside and creamy inside. This is the second time - Joe - 2:10pm on 08/07/09