Salt Crusted Fish in a “Renato” Wood Fired Brick Oven 3-4 servings INGREDIENTS: 3-4 lb whole fish such as sea bass 2 citrus, peel (replace with key lime if unavailable) 4 slices of lime 1 stalk lemongrass 4 sprigs cilantro 2 garlic cloves, smashed 3 egg whites 1-1/2 @ 3 lb boxes of kosher salt 3/4 cup scallions, thinly sliced 1/4 cup fresh young ginger, finely minced 1 Tbsp grapeseed oil 1/2 tsp sesame oil 1/2 tsp fish sauce sea salt & pepper to taste EQUIPMENT: large bowl large roasting/sheet pan aluminum foil pastry brush two large fish spatulas large serving platter METHOD: 1. Purchase a whole sustainable white flaky fleshed fish, have it scaled, gutted, gilled and all fins removed 2. Pre-heat the Renato Wood Fired Brick Oven to 450ºf. 3. Fill the belly cavity and mouth with lime leaves, salt & Pepper to taste, and garlic. 4. In a large bowl, mix the whites of three eggs with the kosher salt. Mixture should be the consistency of a snowball. Add a little water if necessary. 5. Line a sheet pan with aluminum foil (easier clean-up). 6. Lay down approximately 3-4-inch layer of salt and place the fish on top. Cover the entire fish with the salt mixture, approximately 3/4 inches thick; basically you’re making a salt “adobe” oven. 7. Bake for approximately 10-12 minutes. 8. Mix together the scallions, young ginger, sesame oil, grapeseed oil and salt & pepper to taste. 9. Remove fish from oven and, with a chisel and hammer, lightly tap around the bottom edge of the salt crust until cracked all the way around. 10. Carefully lift off the salt crust. brush off any remaining salt flakes with a pastry brush. 11. Slice down the dorsal side of fish and just behind the head. Gently lift out the filet, check for pin bones, and place on a warmed serving platter. 12. Carefully pull out the backbone, from tail end, all, or most, of the other bones will come with it. lift out the lower filet. Check for pin bones, and place on a warmed serving platter. 13. Top with a squeeze of Lemmon, (Add a spritz of dry white wine… optional) sea salt (if needed, taste) and the scallion ginger mixture, cilantro. Serve immediately.
Posted on: Fri, 01 Aug 2014 21:18:56 +0000
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