| 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
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”