Salt-grilled Mullet

Name: Salt-grilled Mullet
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Treaty 400g Gilthead fish; 1/2 onion; 2-3 pieces ginger; 2 pieces Fresh rosemary; Some Thyme; 3 pcs protein; About 1.2 kg Coarse salt; 30ml water

by Sleeping sheep

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

It's been a while since I made "The Pomelo Perch in a Salt Coat" last time.
Suddenly seeing the beautiful gilthead fish, I wanted to eat salt-grilled whole fish again.

Salt grilling is similar to a chicken, where the whole fish is grilled in a layer of salt. In fact, the taste is very light and retains the deliciousness of the original fish.
Again, I dare not say that the salt-grilled method is better than ours steamed, but it is definitely on the same level.
This time I also added the alcohol cooking process. Pour the wine on the grilled salt layer and burn it with a torch. Burn off the alcohol, leaving the aroma of the wine.
The fish is beautifully shaved, together with baked potatoes and a vegetable, it becomes an absolute delicacy.

Be sure to use fish with skin. The fish skin blocked the salt, and the fish meat was still light and the saltiness was right. But the fish skin cannot be eaten. "

Ingredients

1 Treaty 400g Gilthead Fish
1/2 Onion
2-3 pieces Ginger
2 pieces Fresh Rosemary
Some Thyme
3 pcs Protein
About 1.2 kg Coarse Salt
30ml Water

Salt-grilled Mullet

1. Fish part: Handle the black cheek fish well and wash it. Cut onion rings, mince garlic, and shred ginger.

2. Stuff the onion, ginger and a piece of rosemary into the belly of the fish.

3. Pour coarse salt into a basin. Mix well with egg whites and water.

4. Take a baking pan of appropriate size. Spread a 1cm thick layer of salt on the bottom and compress it tightly. Then put 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 compact it. The salt layer must be more than 1cm thick. Put it in a preheated oven, 200 degrees, about 40 minutes, until the salt layer is dry.

7. Tomato vinegar part: cut tomatoes into small pieces. Put it in a small bowl. Add the right amount of olive oil and Basalmico vinegar.

8. Add salt, ground fresh peppercorns, minced garlic and chopped parsley leaves. Add more olive oil if necessary. Stir well. That's it.

9. The grilled fish. The salt layer is dry and slightly yellowed. The salt layer is very hard.

10. Drizzle with Wermut wine. This is the only sweet wine suitable for cooking in my home. If there is a sweet spirit, it is better to use the spirit to pour it and burn it.

11. The salt layer of the wine was sprayed and roasted with a torch. Don't be afraid, Wermut is only about 10% alcohol, so it won't be raging. Only make the flame of the torch bigger. Burn to the surface of the salt layer and dry again.

12. Use a hammer or rolling pin to carefully loosen the salt layer, and use a spoon to remove the salt layer. Take out the fish carefully. Then peel off the skin, deboning, and take only the fish. See how to deboning: http://home.meishichina.com/space-298117-do-blog-id-154582.html

13. The fish is served on a plate and served with the prepared tomato vinaigrette.

Tips:
This dish is suitable with potatoes, especially baked potatoes, the extra egg yolk is used. After the potatoes are boiled to almost flour, put oil in the pot and stir-fry the potatoes. Mix the egg yolk with a small amount of cream, add salt, and pour it on the potatoes to make baked potatoes. Sprinkle with the minced garlic, chopped parsley leaves, and freshly ground pepper from the tomato vinegar sauce and stir-fry.

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Salt-grilled Mullet

Ingredients

Salt-grilled Mullet

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