Friday, April 11, 2008

Spigola al Sale

If you happen to attend a Sicilian Wedding or a special celebration here in Sicily, you might have the opportunity to try a fish baked in salt. I mention the special celebrations, because on two occasions, we were dinning at a family members wedding, and when it was time for the second course, a tray covered in a mountain of white topped with sparkling fireworks, was presented to the bride and groom.

The fish is something special! The salt creates a hard shell around the fish, making it so it cooks in all its own juices, resulting in a very soft, moist, flavored fish.




2 kilos of fine salt
4 egg yolks
2 kilo of seabass

Beat the egg yolks till tall peaks are formed and add the salt. (We have used the large grain salt also, but this recipe is much easier to work with.)
Cover the fish with a thick layer of the salt mixture and place in the oven for 60 minutes. Rule of thumb, 20 minutes for every 600 grams.

Once cooked, crack open the salt shield and taste the difference.

7 comments:

bleeding espresso said...

Paolo *so* wants to make this. I really don't care for a whole fish very much but I'll give in sooner or later ;)

Btw, I came up as "Polistena, Sicilia" on your Live Traffic Feed. Needless to say, I'm not there ;)

Jilli said...

Try it, you will enjoy it! Polistena, Sicilia? I know, it's a live traffic feed, but it never said it was accurate... ;)

Megan in Liguria said...

GREAT recipes! I will attempt the spigola next weekend for Lui! By the way, we are going to be in Taormina May 3-7, would love to meet if you have time!

Jilli said...

Thanks! Let me know how it turns out... Update me when the day gets closer; love to meet up!

Julie said...

Jilli, I have had this twice in my life and it was delicious.

joe@italyville.com said...

that looks and sounds delicious. I've heard of chicken done the same way but haven't tried it yet.... so many recipes, so little time.

Jilli said...

Julie- Glad to hear that you, too, liked it!

Joe- It is! Chicken? Got to try, thanks for the idea. I know, where does the time go...