colinh
Well-known
I have a rather good recipe for these dudes:
if you're interested
colin
if you're interested
colin
oftheherd
Veteran
Did you check? One of those looks distinctly like a dudette.
My wife being Korean, we eat a fair amount of fish; raw, fried, baked, jerked, in soup, you name it.
My wife being Korean, we eat a fair amount of fish; raw, fried, baked, jerked, in soup, you name it.
HuubL
hunter-gatherer
You mean the one at the right...?oftheherd said:Did you check? One of those looks distinctly like a dudette.
My wife being Korean, we eat a fair amount of fish; raw, fried, baked, jerked, in soup, you name it.
ywenz
Veteran
rather disgusting looking.
colinh
Well-known
Which one looks disgusting?
colin
colin
blw
Well-known
Red snapper?
I love fish. I have some tuna in my freezer right now. Maybe they'll hit the grill this weekend (charcoal of course).
What's the recipe? I'm always game for something new with fish.
I love fish. I have some tuna in my freezer right now. Maybe they'll hit the grill this weekend (charcoal of course).
What's the recipe? I'm always game for something new with fish.
colinh
Well-known
Gilthead Seabream (GB) Dorade royale (F)
One of my favourite fish, the other being Loup-de-Mer (Fr) Sea Perch/ Sea Bass (GB).
If you like fish, you probably know this anyway, but for those that don't:
a big fish
1kg sea salt
1 or 2 egg whites
a slice of lemon
Have the fish cleaned out and scaled, but otherwise left alone.
Preheat oven to something hottish, like 180-200 deg C.
Cut the lemon slice in half and put into tummy (of fish).
Mix the sea salt with the eggwhite. It will feel more or less the same afterwards
and you will wonder if the recipe is wrong. This is normal.
Spread about 1/3 of the salt on a baking tray. You want a layer about 1 cm thick and fish-shaped, a bit bigger than your fish. You can get a 5-yr old to do this.
Place fish on salt.
Pack the rest of the salt on top (and around the sides) of the fish. Again you want it about 1 cm thick and evenly spread. Pat the salt as if you were making a fish in a sandpit (This bit is trickier - may require a 7-yr old).
Put fish in oven.
Wait a while. Drink some wine. Make a nice fresh salad. Light candles etc. After about 25 minutes take the fish out of the oven.
Now comes the good bit
The salt crust will have gone very hard. You might need a hammer and chisel to open it Do this bit carefully - don't smash the entire fish and salt crust into a paste - that will taste horribly salty!
Try to lift off the crust - it will take the skin with it. Try not to let too much salt fall on the meat. See how elegantly you can serve portions of the meat.
Serve quickly and eat while hot.
Points to note:
The fish doesn't get salty from the salt. It just forms a hard crust. The outer layers of salt never touch the fish. The inner one is on the skin - which you don't eat.
Therefore this DOESN'T WORK with a fish filet. It has to be a whole fish.
It should be a biggish fish, with meat that comes off the bones easily - the above two fish are suitable.
1 kg = 2.2 lb
1 cm = 2/5 inch
You might need to practice to get the cooking time and temperature just right. It depends on the oven, the fish size and shape, how well you did the salt crust etc.
Don't try this for a first date. Unless you tend to get things right first time.
Good luck.
The reward is a most excellent and not-dried-out fish.
colin
One of my favourite fish, the other being Loup-de-Mer (Fr) Sea Perch/ Sea Bass (GB).
If you like fish, you probably know this anyway, but for those that don't:
a big fish
1kg sea salt
1 or 2 egg whites
a slice of lemon
Have the fish cleaned out and scaled, but otherwise left alone.
Preheat oven to something hottish, like 180-200 deg C.
Cut the lemon slice in half and put into tummy (of fish).
Mix the sea salt with the eggwhite. It will feel more or less the same afterwards
and you will wonder if the recipe is wrong. This is normal.
Spread about 1/3 of the salt on a baking tray. You want a layer about 1 cm thick and fish-shaped, a bit bigger than your fish. You can get a 5-yr old to do this.
Place fish on salt.
Pack the rest of the salt on top (and around the sides) of the fish. Again you want it about 1 cm thick and evenly spread. Pat the salt as if you were making a fish in a sandpit (This bit is trickier - may require a 7-yr old).
Put fish in oven.
Wait a while. Drink some wine. Make a nice fresh salad. Light candles etc. After about 25 minutes take the fish out of the oven.
Now comes the good bit
The salt crust will have gone very hard. You might need a hammer and chisel to open it
Do this bit carefully - don't smash the entire fish and salt crust into a paste - that will taste horribly salty!Try to lift off the crust - it will take the skin with it. Try not to let too much salt fall on the meat. See how elegantly you can serve portions of the meat.
Serve quickly and eat while hot.
Points to note:
The fish doesn't get salty from the salt. It just forms a hard crust. The outer layers of salt never touch the fish. The inner one is on the skin - which you don't eat.
Therefore this DOESN'T WORK with a fish filet. It has to be a whole fish.
It should be a biggish fish, with meat that comes off the bones easily - the above two fish are suitable.
1 kg = 2.2 lb
1 cm = 2/5 inch
You might need to practice to get the cooking time and temperature just right. It depends on the oven, the fish size and shape, how well you did the salt crust etc.
Don't try this for a first date. Unless you tend to get things right first time.
Good luck.
The reward is a most excellent and not-dried-out fish.
colin
somecanuckchick
Tundra Gypsy
colinh said:
They would all look better beer-battered... just saying.
ferider
Veteran
Dorade (in German), goes well baked in a salt crust
Roland.
Roland.
shadowfox
Darkroom printing lives
Colin, is that you in your new avatar? if so, you look like Alton Brown
colinh
Well-known
ferider said:Dorade (in German), goes well baked in a salt crust
Does it now? Dorade, hey? Would that be anything like the Dorade the recipe was for?
Shadowfox - read my signature and then guess if it's me.
I didn't know Alton Brown, but I have noticed some similarities: we both have not much hair left, and motorbikes. There are sigiinficant differences though: my glasses are different and he collects watches - I just buy them.
colin
R
rich815
Guest
Nice.....I'll try this soon.
colinh said:Gilthead Seabream (GB) Dorade royale (F)
One of my favourite fish, the other being Loup-de-Mer (Fr) Sea Perch/ Sea Bass (GB).
If you like fish, you probably know this anyway, but for those that don't:
a big fish
1kg sea salt
1 or 2 egg whites
a slice of lemon
Have the fish cleaned out and scaled, but otherwise left alone.
Preheat oven to something hottish, like 180-200 deg C.
Cut the lemon slice in half and put into tummy (of fish).
Mix the sea salt with the eggwhite. It will feel more or less the same afterwards
and you will wonder if the recipe is wrong. This is normal.
Spread about 1/3 of the salt on a baking tray. You want a layer about 1 cm thick and fish-shaped, a bit bigger than your fish. You can get a 5-yr old to do this.
Place fish on salt.
Pack the rest of the salt on top (and around the sides) of the fish. Again you want it about 1 cm thick and evenly spread. Pat the salt as if you were making a fish in a sandpit (This bit is trickier - may require a 7-yr old).
Put fish in oven.
Wait a while. Drink some wine. Make a nice fresh salad. Light candles etc. After about 25 minutes take the fish out of the oven.
Now comes the good bit
The salt crust will have gone very hard. You might need a hammer and chisel to open it
Try to lift off the crust - it will take the skin with it. Try not to let too much salt fall on the meat. See how elegantly you can serve portions of the meat.
Serve quickly and eat while hot.
Points to note:
The fish doesn't get salty from the salt. It just forms a hard crust. The outer layers of salt never touch the fish. The inner one is on the skin - which you don't eat.
Therefore this DOESN'T WORK with a fish filet. It has to be a whole fish.
It should be a biggish fish, with meat that comes off the bones easily - the above two fish are suitable.
1 kg = 2.2 lb
1 cm = 2/5 inch
You might need to practice to get the cooking time and temperature just right. It depends on the oven, the fish size and shape, how well you did the salt crust etc.
Don't try this for a first date. Unless you tend to get things right first time.
Good luck.
The reward is a most excellent and not-dried-out fish.
colin
ferider
Veteran
colinh said:Does it now? Dorade, hey? Would that be anything like the Dorade the recipe was for?
Caught me
shadowfox
Darkroom printing lives
colinh said:
Heh, I didn't read your signature
Alton is a cool dude, his TV show is quite well-known here as he hits the right balance of humor, science, and cooking.
charjohncarter
Veteran
Thanks, I saw this on TV once, but it went by too fast. Now I have it.
charjohncarter
Veteran
blw
Well-known
Thanks for the recipe colinh. I've seen a very similar recipe for salmon in a salmon cookbook I have (there's your answer charjohncarter), but haven't ever tried it.
Speaking of that cookbook (and it also relates to some mentions you made in the recipe, colinh) I tried something else in there called brining. I tried to boil sugar & salt in water, then soak the fish in the liquid, and then cook it on the grill. Well I never got the sugar to dissolve into the salty water & I ended up leaving the fish on the coals all night. The next morning I had something similar to salmon jerky that was fairly edible, but the night before was absolutley disgusting.
Like so many other things in life- you try & you win some & you lose some.
Speaking of that cookbook (and it also relates to some mentions you made in the recipe, colinh) I tried something else in there called brining. I tried to boil sugar & salt in water, then soak the fish in the liquid, and then cook it on the grill. Well I never got the sugar to dissolve into the salty water & I ended up leaving the fish on the coals all night. The next morning I had something similar to salmon jerky that was fairly edible, but the night before was absolutley disgusting.
Like so many other things in life- you try & you win some & you lose some.
iml
Well-known
I eat freshly caught fish all the time. The sea is at the end of my street, and the beach is home to the largest beach-launched fishing fleet in the UK. I'm spoilt for choice
Ian (just finished eating some very nice oak-smoked mackerel, as it happens)
Ian (just finished eating some very nice oak-smoked mackerel, as it happens)
colinh
Well-known
John, in view of blw's reply I guess the answer is yes.
It's probably a good idea to get more salt, to be sure you have enough.
The reason I mentioned the Points to Note is that I'd explained the recipe to someone. Next day they complained that it had been awful.
Turned out they'd taken a salmon filet and poured a kilo of table salt on it.
No sea salt, no eggwhite, no whole fish = disaster
As they say in Germany "wer lesen kann, ist klar im Vorteil". (whoever can read has a clear advantage)
I once saw an early episode of Floyd on Fish (brilliant cooking program) he was down at the harbour saying "we have all these wonderful fish in our waters, ...., and what do we do with them? Sell them to the French!" (people in England generally eat Plaice or Haddock in batter and smoked Mackerel. The other 273 varieties of better tasting fish we sell to the French... *sigh*
@ iml (I expect you get to eat other fish too. Lucky you!)
colin
It's probably a good idea to get more salt, to be sure you have enough.
The reason I mentioned the Points to Note is that I'd explained the recipe to someone. Next day they complained that it had been awful.
Turned out they'd taken a salmon filet and poured a kilo of table salt on it.
No sea salt, no eggwhite, no whole fish = disaster
As they say in Germany "wer lesen kann, ist klar im Vorteil". (whoever can read has a clear advantage)
I once saw an early episode of Floyd on Fish (brilliant cooking program) he was down at the harbour saying "we have all these wonderful fish in our waters, ...., and what do we do with them? Sell them to the French!" (people in England generally eat Plaice or Haddock in batter and smoked Mackerel. The other 273 varieties of better tasting fish we sell to the French... *sigh*
@ iml (I expect you get to eat other fish too. Lucky you!)
colin
kshapero
South Florida Man
My prefernce in no particular order is: Trout, salmon, Freshwater bass. BTW when in LA try the Fish Grill near Melrose and Alta Vista. Outdoor grill of dozens of great ways of eating fish. My my.