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.
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