Fish in Salt with Aqua Pazza Sauce
Main Dishes | Author's cuisine
⏳ Time
1 hour
🥕 Ingredients
18
🍽️ Servings
4
Description
Recipe by John Smith, head chef at 'Seafood Delight' restaurant.
Ingredients
- Fish - 2 lbs
- Lemon - 1 piece
- Ocean salt - 2 lbs
- Thyme - 2 sprigs
- Rosemary - 2 sprigs
- Truffle Oil - 2 spoons
- Rum - 2 spoons
- Olive Oil - 2 spoons
- Garlic - 2 cloves
- Spanish onions - 1 head
- Fennel - 1 piece
- Dry White Wine - 3 fl oz
- Tomatoes - 10.6 oz
- Fish Oil - 7 fl oz
- Capers - 2 spoons
- Chopped Sage Leaves - 2 spoons
- Potato - 3 pieces
- Salt - to taste
Step by Step guide
Step 1
Wash and gut the fish. You can leave the scales on and keep the gills intact.
Step 2
Stuff the fish with sprigs of thyme and rosemary. Peel 2 cloves of garlic, crush them with a knife, and also place them inside the fish.
Step 3
Add about half a cup of water to the salt and mix well. If the salt remains dry and crumbly, gradually add more water until the salt reaches the consistency of damp sand.
Step 4
Stir truffle oil into the salt. Grate the zest from the lemon using a fine grater and mix it with the salt.
Step 5
Line a baking sheet with foil and place a salt bed in the center, shaped like a fish.
Step 6
Place the fish on a tray and cover it with salt, leaving the tail and head exposed.
Step 7
Place the fish in a preheated oven at 392°F for 35–40 minutes.
Step 8
Prepare the sauce for serving. Peel the potatoes, cut them into large pieces, and boil in salted water until they are halfway cooked.
Step 9
In a separate pan, sauté the thinly sliced garlic, red onion, fennel, and chili flakes in olive oil. Cook for 5 minutes, until the vegetables soften and release their aroma.
Step 10
Season with salt, pour in the wine, stir while scraping off any bits stuck to the sides, and let the wine reduce by half.
Step 11
Chop the tomatoes coarsely and remove the core and seeds.
Step 12
Add the tomatoes, broth, and capers, then toss in the potatoes. Bring to a boil, reduce the heat, and simmer everything together for about 12 minutes, until the potatoes are cooked through. At the end, sprinkle with chopped parsley.
Step 13
Remove the baking tray from the oven and place a kitchen towel (one you don't mind getting dirty) nearby; prepare it in advance.
Step 14
Without removing the salt, drizzle the fish with Calvados or rum, making sure that the alcohol does not spill over the edges of the baking tray. Carefully ignite the alcohol, then extinguish the flame using a towel.
Step 15
Holding the fish in salt with a towel, use a knife to break the salt crust and remove the top layer of the crust along with the attached fish skin, exposing the fillet.
Step 16
Fillet the fish and arrange it on plates. Drizzle with lemon juice and serve with potatoes and aqua pazza sauce.
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