Salt baked fish
fish will do for this dish because this a cooking method as apposed to a
recipe. but the finer fish are more suited to this style of cooking. Try a
whole turbot or small halibut for a dinner party.
3 or 4 cloves of garlic and douse in a little rapeseed oil place in a dish and
cover with oil and bake in the oven. This is going to be the base for the aioli
to go with our fish. I like the taste of garlic but in things like aoli i
happen to like the taste of cooked garlic a it is a lot milder and has a more
rounded flavour after it has been baked in its own skin. Its a bit like the
difference between sautÃ©ed onions, which
are superb but they donâ€™t have the flavour of onions baked in their skins
underneath a joint of beef.
So while the
garlic is cooking Take two large handfuls of course salt Maldon salt is the
best for this as it has a deep iodine flavour that we sometimes donâ€™t always
get from the other ground table salts. As i am originally from Cheshire my
relations who worked the salt mines of Nantwich would probably turn in their
graves on hearing me using sea salt but on this occasion it is the best salt
for the job! Add two eggs and some coursly ground black pepper corns and some
grated lemon zest. And mix the bowl to a glupy mess. (thatâ€™s a technical term
third of the mix on a baking tray and place your fish on top. Leave the scales
on the fish but let your fish monger take out the gills and guts. Fill the
cavity with herbs. I like fennel, parsley and tarragon but you use what comes
to hand in the way of soft herbs. Cover the fish with the rest of the salt mix
and make sure it is fully sealed so that all the juices turn to steam and keep
the fish moist. It will take about 15 minuets to cook a small fish but remember
the heat needs time to penetrate the thickest part of the fish including the
When it is
cooked take it out of the oven and let it rest while you make a great salad to
go with your fish.
the garlic (remember that?) should be cooked and cooled. Take the cloves and
squeeze them from the thick end. You should have a straw coloured mass which
smells sweet and garlicky. To this add a pinch of saffron and place in a pestle
and mortar. Grind the mix and slowly add the olive oil a little at a time being
very careful to incorporate all the oil before you add some more. Continue
adding the oil and grinding until it is all incorporated and has a golden
yellow appearance and smells like the mediterainen.
fish to the table with the salad and the aioli and open the crust in front of
your guests. The smell will get their juices flowing and the aioli will excite their taste buds.
Posted On: Monday, July 21st, 2014 @ 8:27 am
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