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*LATEST RECIPE *
DORADA
A LA SAL
[Gilt-head Baked in Salt]
(Note:
Baking in salt is a favourite cooking method in Spain typically
used for whole fish, although also for loin of pork which is our
most common cut as the legs go off to become hams and the
shoulders are either cured on their own or used for sausages and
other pork products)
INGREDIENTS:
Use a large bream, especially gilt-head, or sea bass, snapper or
redfish for this dish.
METHOD:
If possible, have the fish drawn through the gills
Wash and dry the fish well
Measure it at the thickest part
and allow 15 minutes in a hot oven for every 2 cm,
Or
about 20 minutes for a fish weighing 3/4 kilo.
Mix 2 tablespoons of flour with 2 kg of coarse salt
Oil an oven pan and put in a layer of the salt.
Place the fish on top and cover with the remaining salt
The salt bakes into a crust, sealing in the fish juices.
Crack the crust and peel it away with the skin.
Place in a preheated hot oven and bake as indicated above
Spoon the flesh off the bones on to plates …
and serve accompanied by two or three sauces, such as alioli and
aliño
…or for British tastes perhaps a parsley sauce.
A fish of this weight serves 2 people
when accompanied by at least a bottle of dry white wine
Serve the fish with long grained rice …
or for my taste at least fresh new potatoes
and as its coming up to time for Jersey Royals they would make
an ideal accompaniment.
[FOOTNOTE:
Baking in salt is so popular that supermarkets sell damp
salt especially for the purpose.
I discovered this to my cost when we first moved here
and I went to buy some salt and on opening the packet
thought it had been faulty because the salt was damp!
Another learning curve!]
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2006