It's been a while since the last time I made "Pomelo Perch in a Salt Coat".
When I suddenly saw the beautiful black-cheek fish, I wanted to eat the whole fish again.
Salt-roasting is similar to the fried chicken, where the fish is roasted entirely in a layer of salt. In fact, the taste is very light and retains the delicious taste of the original fish.
Again, I can't say that the salt-roasted method is better than the one we steamed, but it's definitely on par.
This time, more wine burning was added. Pour the wine on the roasted salt layer and burn with a flamethrower. Burn the alcohol and leave the aroma behind.
Shave the fish beautifully, together with baked potatoes and a vegetable, it becomes an absolute delicacy.
Make sure you use skinned fish. The fish skin blocks the salt, and the fish is still very light and the salinity is very suitable. But the fish skin cannot be eaten.
Black-cheek fish roasted in salt and wine
By FannieMoen
Recipe Recommendations
Steps for Black-cheek fish roasted in salt and wine
1
Fish part: Handle the black-cheek fish well and wash it. Cut onions into rings, minced garlic, and shredded ginger.
2
Stuff onions, ginger and a section of rosemary into the fish belly.
3
Pour the crude salt into a basin. Mix well with egg white and water.
4
Take a baking sheet of the right size. Lay a salt layer more than 1 cm thick on the bottom and compress it. Then add the fish.
5
Sprinkle some dried thyme on the fish and place another rosemary.
6
Use the remaining salt to wrap the fish tightly, and also press it tightly. The salt layer must be more than 1cm thick. Place in a preheated oven at 200 degrees C for about 40 minutes, until salt layer dries.
7
Tomato Vinegar Part: Cut the tomatoes into small pieces. Put in a small bowl. Add appropriate olive oil and Basalmico vinegar.
8
Add salt, ground fresh pepper, minced garlic and chopped parsley leaves. Add some olive oil if necessary. Stir well. That's enough.
9
The grilled fish. The salt layer is dry and slightly yellow. The salt layer is very hard.
10
Drizzle with Wermut. This is the only sweet wine suitable for cooking in my house. If there are slightly sweet spirits, it would be better to pour them with strong spirits and cook them.
11
Use a flamethrower to spray and roast the salt layer that has been watered with the wine. Don't be afraid, Wermut only contains about 10% alcohol, so there won't be a big fire. It will only make the flame of the flamethrower stronger. Burn until the surface of the salt layer is dried again.
12
Carefully knock loose the salt layer with a hammer or rolling pin, and use a spoon to scrape off the salt layer. Carefully remove the fish. Then peel the skin and bone it, and only take the fish. For bone removal methods, see: <ahref="http://home.meishichina.com/space-298117-do-blog-id-154582.html"target="_blank">http://home.meishichina.com/space-298117-do-blog-id-154582.html
13
Place the fish on a plate and serve with the prepared tomato vinaigrette.Black-cheek fish roasted in salt and wine Make Tips
This dish is suitable for potatoes, especially baked potatoes, where the extra egg yolks are used. After the potatoes are boiled until they are almost powder, add oil to the pan and add the potatoes to stir-fry. Mix the egg yolks with a small amount of cream, add salt, and pour on the potatoes to make baked potatoes. Sprinkle with the minced garlic, chopped parsley leaves, and freshly ground pepper grains in the tomato vinegar sauce, stir-fry, and serve.