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I need a luxurious fish recipe for Christmas - Page 2

post #16 of 25
12/20/10 at 9:52pm
Thread Starter 
Thanks foodguy! Looks like a great recipe! I'm going to do a rainbow chard and radicchio saute on the side. Any other good side dish ideas?
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post #17 of 25
12/20/10 at 10:01pm
Quote:
Originally Posted by foodguy View Post
I give and i give and i give.

That salt article is wonderful...the writing and the techniques! Thanks, FG!
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post #18 of 25
12/20/10 at 10:03pm
glad to help ... and i mean it. i learn a lot about clothes from you guys (about which i know next to nothing), so it's nice to be able to give back.
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post #19 of 25
12/20/10 at 10:10pm
Quote:
Originally Posted by foodguy View Post
I give and i give and i give.

Dumb question, but how does something moist and permeable like fish avoid becoming extremely salty with this technique?
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post #20 of 25
12/20/10 at 10:15pm
that's not a dumb question at all. but i think i finally figured it out ... if you cook something with a cut surface (fish fillet) it does become saltier. my supposition is that when you cook whole muscles (like a pork tenderloin) or whole fish, the exterior membrane prevents it. at least to start. all of these things cook fairly quickly ... if you cooked for an hour or so, the results might be different.
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post #21 of 25
12/20/10 at 10:20pm
Google fish in crazy water for a great and simple dish. Just get some great bread and use good tomatoes.
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post #22 of 25
12/20/10 at 10:30pm
Quote:
Originally Posted by spence View Post
Google fish in crazy water for a great and simple dish. Just get some great bread and use good tomatoes.

great dish, but great tomatoes at christmas? certainly in the southern hemisphere ... anywhere else ...
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post #23 of 25
12/20/10 at 10:33pm
I usually do a salt crust differently, but my way is a complete pain in the ass. I should do it foodguy's way, though mine is more festive, I believe. That said, salt roasting is my favorite way to eat fish.
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post #24 of 25
12/20/10 at 10:44pm
Quote:
Originally Posted by iammatt View Post
I usually do a salt crust differently, but my way is a complete pain in the ass. I should do it foodguy's way, though mine is more festive, I believe. That said, salt roasting is my favorite way to eat fish.

do you do the egg white crust? i did try that. it's more festive indeed ... nothing says holiday dinner like a hammer at the table! but i didn't find a flavor advantage. let me know what you think.
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post #25 of 25
12/20/10 at 10:56pm
Quote:
Originally Posted by foodguy View Post
do you do the egg white crust? i did try that. it's more festive indeed ... nothing says holiday dinner like a hammer at the table! but i didn't find a flavor advantage. let me know what you think.
I actually make a crust that is mainly salt with a little flour and some sort of liquid, maybe egg, maybe water. That way I can mold the dough into a little fish shape before I bake it. Basically the crust you would use for a salt baked tenderloin (I love this preparation to no end) or lamb loin. The results for fish are probably better in salt alone, though mine cuts easily.
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