Friday, February 19, 2010

Lavraki, on a bed of salt

Wrapping the fish

Right. Let's see if this works. Clean the fish first, obviously. I seasoned with a heavy layer of coarse sea salt, flavoured with lemon and orange zest. Squeezed out the juice from both to pat down the salt, and wrapped tightly in aluminum foil. I creased the edges hard, to make sure the seal was as airtight as I could make it. Into the oven, low heat, for 40 minutes. If done right, the salt should perfectly season the fish without being too salty, and the citrus zest should give just a touch of perfume to the meat. If done right...


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