Fish Spanish recipeWhat fish is best? Fish with white meat. Red fish is dry, when baking fish in salt point, what should surprise is a lot of juice. Dorado, cod or Pollock. Need about a kilogram of salt, common salt, suitable for large, used for preservation.
Most of the salt level in the pan. So it was more pliable, you can moisten it with water, add the egg to the viscosity and spices for fish. The salt, when heated, will share the flavor with the fish. With the fish in no event it is impossible to remove the scales. Scales will play the role of strong frame, and will not allow the fish to fall apart.
Inside each fish must be put sprigs of parsley and Basil. Densely stuffed with herbs abdomen will give the dish a unique softness and juiciness. Fish should be a little push in the salt. The remaining amount of salt you need to create a lid to cover the fish so that it will not be seen. Cover with foil and put into the oven.
The sauce for the dish is quite simple. A couple of cloves of garlic, a pinch of coarse sea salt and a little curry or saffron. RUB ingredients in a mortar until a homogeneous consistency. A few tablespoons of olive oil. Should get a pasty yellow mass. For serving you can use fresh vegetables cucumbers, tomatoes. Olives – another symbol of Spain. Green better, they taste better in tune with the fish.
40-50 minutes in the oven and salt will be a solid a single ingot. You need to break, you can even hammer. Neatly arranged on a plate of fish juice flows and you can now easily remove the skin. Not less than just get off the meat from the bones. In the center of the plate laid out slide the fish is placed on top of the sauce. Amazing succulent fish if cooked in its own juices, contrary to the opinion that salt from the fish draws out all the moisture.
Fish in Spanish video
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