Fish in salt with aqua-pazza sauce
4 servings
60 minutes
Recipe from Dmitry Parikov, chef of the restaurant "My Fish.
1
Wash and gut the fish. You don't need to scale it, and you can leave the gills in place.
2
Stuff the fish with sprigs of thyme and rosemary. Peel 2 cloves of garlic, crush them with a knife, and place them inside the fish.
- Thyme: 2 sprigs
- Rosemary: 2 sprigs
- Garlic: 2 cloves
3
Add about half a glass of water to the salt and mix. If the salt remains dry and crumbly, gradually add water until the salt reaches a wet sand consistency.
- Sea salt: 1 kg
4
Mix truffle oil into the salt. Grate the lemon zest with a fine grater and mix it with the salt.
- Truffle oil: 2 tablespoons
- Lemon: 1 piece
5
Line the baking tray with foil, placing a fish-shaped base made of half salt in the center.
6
Place the fish on a base and cover it with salt so that the tail and head stick out.
7
Place the fish in a preheated oven at 200 degrees for 35-40 minutes.
8
Prepare the sauce for serving. Peel the potatoes, cut them into large pieces, and boil in salted water until half-cooked.
- Potato: 3 pieces
- Salt: to taste
9
Sauté thinly sliced garlic, red onion, fennel, and chili flakes in olive oil for 5 minutes until the vegetables soften and release their aroma.
- Olive oil: 2 tablespoons
- Garlic: 2 cloves
- Red onion: 1 head
- Fennel: 1 piece
10
Add salt, pour in the wine, stir while scraping off any stuck pieces from the walls, and let the wine reduce by half.
- Salt: to taste
- Dry white wine: 100 ml
11
Cut the tomatoes into large pieces and remove the core with seeds.
- Tomatoes: 300 g
12
Add tomatoes, broth, and capers, then add potatoes. Bring to a boil, reduce heat, and simmer for about 12 minutes until the potatoes are done. At the end, sprinkle with chopped parsley.
- Tomatoes: 300 g
- Fish broth: 200 ml
- Capers: 2 tablespoons
- Potato: 3 pieces
- Chopped parsley: 2 tablespoons
13
Take the baking tray out of the oven and place a kitchen towel (that you don't mind using) next to it.
14
Without wiping off the salt, spray the fish with calvados or rum, ensuring that the alcohol does not go beyond the edges of the baking tray. Carefully ignite the alcohol, then extinguish the flame with a towel.
- Rum: 2 tablespoons
15
Holding the fish in salt with a towel, use a knife to cut through the salt crust and remove the top layer of skin attached to the fish to expose the fillet.
16
Fillet the fish and arrange it on plates. Drizzle with lemon juice and serve with potatoes and aqua pazza sauce.
- Lemon: 1 piece