What are you cooking?

Nikita
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"Never interrupt an enemy who's making a mistake." Napoléon Bonaparte

8 years 2 months ago - 8 years 2 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... :nod:

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Last edit: 8 years 2 months ago by Nikita. Reason: Spell check

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Damni
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8 years 2 months ago #338 by Damni

Replied by Damni on topic What are you cooking?

Thanks. I have already tried that method once (saw it on an Italian cooking show).

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..

150€ for a bottle of wine? Do you know how much food I can buy with 150€?

HD2 on Linux thread here

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