Good morning! Have you ever prepared salted fish? Probably, Indeed certainly already know this kind of cooking fish, but I there speak the same, because you never know. Is, In addition, in addition to the recipe salt fish, I leave you the recipe for a warm vinaigrette, incredibly easy and tasty. The salt glaze is a natural cooking, that is done in an oven at high temperature, about 200 degrees: Salt screen, that cooking becomes a solid crust, the fish is cooking with steam without suffering loss of fluid and remains so moist and soft. Is’ essential that the fish is not scaled, but just gutted. For every pound of fish, the basic recipe requires 1,5 kilograms of salt or up (or half and half as long). I put the salt in a bowl and from half a glass of water, that will serve to shrink on the fish without difficulty. Cooking is about 30 minutes per kilogram of fish weight. The advantages of this are the many: a fish is always cooked to perfection if you respect the times and amounts, organoleptic and nutritional qualities of the fish remain intact, no use of fats, doesn't spread any fishy smell in house. Once cooked, you only have to remove the salt crust, remove the skin, It will be gone in a minute, and serve your fish. And here comes my vinaigrette! You can season the fish with salt as you wish, even just with olive oil and lemon, But if you want to prepare something different for your guests try this sauce taste fresh and pungent. Is’ very simple but will enhance your beautiful fish! Have a good day!
DENTICE VINAIGRETTE SALT WITH TOMATO AND BASILPrint This
- FOR FISH:
- a red snapper or a common Pandora from 1 kg approx
- 1,5 kilos of salt (big or up, I used fine salt)
- For the vinaigrette:
- 80 ml of olive oil (73,6 grams)
- 2 cloves of garlic
- organic lemon juice
- 4 round tomatoes not too ripe
- fresh basil, to taste
- salt and pepper, to taste
To prepare the fish in salt with tomato vinaigrette, Preheat oven to 200 degrees static. Place in a bowl with salt, pour half a glass of water and mix with your hands: You should have a slightly damp rooms, some’ like sand. Place at the bottom of the baking dish on a bed of salt, carefully place the fish and cover with remaining salt. Put a layer a little’ more often on the tail, that being thin bake before, and one a little’ less often on the rest of the fish. Bake for 30 minutes in the event that your fish is from a pound of weight or do the necessary calculations, are critical!
For the vinaigrette, put the oil in a small saucepan, lemon juice and garlic. Heat over a very low heat: should never Simmer. Meanwhile, Peel tomatoes (Cross slit and plunge them in boiling water for 10 seconds, the skin will come off smoothly), cut them in half and remove the seeds and vegetation water. Cut the tomatoes into cubes or strips. Wash the Basil (abundant). Beat with a whisk or a fork hot oil, along with lemon and, When emulsified, Add the tomatoes and Basil. Keep the sauce warm, always in focus light.
Remove the salt crust from fish, remove the skin with scales and bones. Arrange the red snapper fillets with salt on individual plates and drizzle with the vinaigrette, garnish the dish with ground black pepper and fresh basil leaves. Serve immediately. Bon appétit!
THE PAIRING: We recommend to combine this delicate recipe with a beer. We chose Amber, Lager beer produced in Sicily by the brewery Igbinidu Sant'Agata di Militello (Messina). Is a beer smells of citrus and light taste with delicate bitter.