| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New Zealand |
|
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Whole sea bream or bass |
|
|
porgy New Zealand |
|
|
snapper |
|
|
or sheepshead gutted |
|
|
but |
|
|
not scaled up to 5 |
| 6 |
lb |
Coarse or Kosher salt |
| 1 |
|
Recipe Romesco Sauce |
|
|
recipe follows |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH6188 Preheat the oven to 350 degrees. Rinse
the whole fish and pat it dry. In a heavy casserole large enough to
hold the fish and all the salt, make a 2inch layer of salt. Make a
shallow, fishshaped impression in the salt and lay the fish on top.
Distribute the remaining salt around and over the fish so that it is
completely covered. Pat the salt down gently, cover the casserole and
bake for about 1 hour. Remove the cover and tap the salt to break it
(it will have formed an armorlike crust). Break the crust and pull off
most of the salt. Then peel away and discard the skin. Serve the flesh
immediately, accompanied by the Romesco sauce. Yield: 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 25, 1998
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