I’m posting this recipe that I spoke about on Radio Marinara on 3RRR yesterday because there have been lots of requests for it – so to save time and to be very un-bloggy – I’m putting up a recipe without pics.

I’ve made this a few times but have  never snapped it – so – use your imagination, follow the steps – it’s easy and delicious and the whole fish looks so bounteous and stunning on the plate, your sense of achievement could well be palpable.

Salt-Baked Blue-eye Trevalla

1.5 – 2kg blue eye trevalla, scaled, cleaned and gutted.

6 cups sea salt plus 1 extra cup

6 egg whites

(Hil’s tip: use the egg yolks to make a mayonnaise to accompany the fish)

1 lemon, sliced into rounds

small sprig of rosemary, just 6 strands of rosemary will do – it can overpower so easily but adds just the right depth if used sparingly

2 cloves garlic

1/2 cup flat-leaf parsley, roughly chopped.

Heat oven to 200C

Trace a rough outline of the whole fish on a piece of parchment paper, and cut it out.

in a mixing bowl combine 6 cups of salt and the egg whites with a spoon and mix it well. The mixture should feel like wet sand in your hands; heavy and moist.

Place the parsley, rosemary, garlic and lemon in the cavity of the fish. Spread the remaining salt over the base of a baking tray and place the cut-out parchment paper on the salt, then place the fish on top.

Use your hands to cover the whole fish with the salt and egg white mixture pressing down onto the fish to pack it tightly. It’s a large fish and will need most of the mixture but it’s okay if there’s some left over. The key here is to have an even coating over the fish – I find if you work from the head of the fish down towards the tail keeping an eye on consistent thickness of the crust you’ll be fine and so will the final result.

Bake for 18 to 20 minutes, without turning or touching, until the salt crust is hard and golden brown.

Crack the salt crust w the handle of a knife and peel it away. Use a spoon to break the flesh away along the top side – it will have begun to pull away from the bone.

Serve it with a side of homemade lemon mayonnaise, silverbeet sauteed in garlic, grilled fennel and lots of boiled potato chunks.

I’ll get the pics up next time I make it.

Hilary

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