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What are you cooking?
6 years 7 months ago - 6 years 7 months ago #337
by Nikita
Replied by Nikita on topic What are you cooking?
Nice one Damni. 
This method, that we call " en papillote " , is a very nice and ealthy way of cooking fishes. It makes me think about another one, so much simple and classy :
Sea bass backed in salt crust
A sea bass, cleaned but not, repeat not, scaled
A lemon
2 spoons of olive oil
Some dry thyme
1 kg or more of coarse salt
Pepper
Preheat the oven th.7 (220 ° C).
Mix the coarse salt and the dry thyme.
Pour about a third of the coarse salt into a baking dish and spread it well so as to make a bed. Place the fish on it.
Wash and dry the lemon, cut it into slices.
Sprinkle the olive oil on the fish, add the pepper and the lemon slices.
Pour the remaining coarse salt over to completely cover the fish.
Press gently to pack the salt in order to moisten it very lightly.
Place a bowl of water in the oven and put the fish dish. Cook for 35 min.
Remove the dish from the oven and break the crust formed by the coarse salt.
Serve immediately, decorated with fresh thyme if you got some.
The secret, you of course guessed it, is to have the chance to find a fish of the very premium quality and freshness, "de ligne" as we call it here, that means it's not about a farmed fish but a wild animal from the sea and it was catch by line fishing. I don't know how it takes place elsewhere, but on markets here, these fishes are clearly identified by a special label guaranteeing their authenticity and their origin.
Btw, don't be fooled by the "simplicity" of that recipe and don't be shy to serve the very best white wine you can find, this dish is not ashamed even by a Meursault at 150€ the bottle...
This method, that we call " en papillote " , is a very nice and ealthy way of cooking fishes. It makes me think about another one, so much simple and classy :
Sea bass backed in salt crust
A sea bass, cleaned but not, repeat not, scaled
A lemon
2 spoons of olive oil
Some dry thyme
1 kg or more of coarse salt
Pepper
Preheat the oven th.7 (220 ° C).
Mix the coarse salt and the dry thyme.
Pour about a third of the coarse salt into a baking dish and spread it well so as to make a bed. Place the fish on it.
Wash and dry the lemon, cut it into slices.
Sprinkle the olive oil on the fish, add the pepper and the lemon slices.
Pour the remaining coarse salt over to completely cover the fish.
Press gently to pack the salt in order to moisten it very lightly.
Place a bowl of water in the oven and put the fish dish. Cook for 35 min.
Remove the dish from the oven and break the crust formed by the coarse salt.
Serve immediately, decorated with fresh thyme if you got some.
The secret, you of course guessed it, is to have the chance to find a fish of the very premium quality and freshness, "de ligne" as we call it here, that means it's not about a farmed fish but a wild animal from the sea and it was catch by line fishing. I don't know how it takes place elsewhere, but on markets here, these fishes are clearly identified by a special label guaranteeing their authenticity and their origin.
Btw, don't be fooled by the "simplicity" of that recipe and don't be shy to serve the very best white wine you can find, this dish is not ashamed even by a Meursault at 150€ the bottle...
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6 years 7 months ago #339
by Nikita
Lol, sure, for the same price you can also got this ...
Replied by Nikita on topic What are you cooking?
Lol, sure, for the same price you can also got this ...
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6 years 7 months ago #340
by snowman
"Straight and narrow is the path."
Replied by snowman on topic What are you cooking?
Now I get fishing ads from Google everywhere I go 
"Straight and narrow is the path."
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6 years 7 months ago #341
by NL
Adblock Plus, you will never look back.
Trust is hard to gain but easy to lose.
Replied by NL on topic What are you cooking?
snowman wrote: Now I get fishing ads from Google everywhere I go
Adblock Plus, you will never look back.
Trust is hard to gain but easy to lose.
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6 years 7 months ago - 6 years 7 months ago #342
by snowman
"Straight and narrow is the path."
Replied by snowman on topic What are you cooking?
The perfect breakfast 
Bread, butter, eggs, cheese and a little bit of salt
and origano. Plus some cocoa
Bread, butter, eggs, cheese and a little bit of saltand origano. Plus some cocoa
"Straight and narrow is the path."
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