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:
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 ;)
Try it, you will enjoy it! Polistena, Sicilia? I know, it's a live traffic feed, but it never said it was accurate... ;)
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!
Thanks! Let me know how it turns out... Update me when the day gets closer; love to meet up!
Jilli, I have had this twice in my life and it was delicious.
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.
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...
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