Plan My Next Dinner

Discussion in 'Social Life, Food & Drink, Travel' started by Manton, Feb 9, 2010.

  1. Douglas

    Douglas Stupid ass member

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    How do you do it? Do you have to cover the entire thing in a crust? I've heard of this on many occasions but never actually seen photos or anything so I'm not quite sure how easy it is or isn't.
     


  2. Manton

    Manton RINO Dubiously Honored

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    Basically, you use up an entire box of kosher salt.
     


  3. kwilkinson

    kwilkinson Having a Ball

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    You mix it with egg white too, right? So it's pasty and not just salt.
     


  4. gdl203

    gdl203 Affiliate Vendor Dubiously Honored Affiliate Vendor

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    You can flambÃ[​IMG] it for maximum effect too

    [​IMG]
     


  5. Douglas

    Douglas Stupid ass member

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    Basically, you use up an entire box of kosher salt.

    Sounds like good business for the rabbis.
     


  6. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    How do you do it? Do you have to cover the entire thing in a crust? I've heard of this on many occasions but never actually seen photos or anything so I'm not quite sure how easy it is or isn't.
    You use kosher or coarse salt. You can mix the salt with some eggwhites or not, it doesn't really matter. Basically, you put a good layer of salt on the bottom of a dish big enough to hold the fish. Then you put the whole fish on top of the salt, and put some lemon and/or herbs in the cavity. Then you pour more salt on top so the fish is well covered. Then you bake it. When it is done, you break the crust, pull away the skin and serve the top layer off of the bone. Pull the bone up, and serve the bottom layer. It's great with any mayo based sauce, and really, really easy.
     


  7. Douglas

    Douglas Stupid ass member

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    Thanks. I will try it. I guess this technique brings out flavor better than conventional baking?

    EDIT Also, does this work better for some fishes/types of fish than others?
     


  8. Piobaire

    Piobaire Not left of center?

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    You use kosher or coarse salt. You can mix the salt with some eggwhites or not, it doesn't really matter. Basically, you put a good layer of salt on the bottom of a dish big enough to hold the fish. Then you put the whole fish on top of the salt, and put some lemon and/or herbs in the cavity. Then you pour more salt on top so the fish is well covered. Then you bake it. When it is done, you break the crust, pull away the skin and serve the top layer off of the bone. Pull the bone up, and serve the bottom layer. It's great with any mayo based sauce, and really, really easy.

    I like chicken done this way.

    Amazing the imprints childhood can leave on you though, isn't it? Just could not eat that fish comfortably.
     


  9. foodguy

    foodguy Senior member

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  10. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Thanks. I will try it. I guess this technique brings out flavor better than conventional baking? EDIT Also, does this work better for some fishes/types of fish than others?
    I think it works best for small, round, white fish like various snappers or daurade. I do think it is better than conventional baking, and it is an impressive presentation for guests.
     


  11. Manton

    Manton RINO Dubiously Honored

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    One of my guests' wives passed on the dietary request: "no seafood, eggs or organ meats (e.g. pate)".

    So scratch the Lyonnaise salad, the torchon and the salty fish.

    [​IMG]
     


  12. gdl203

    gdl203 Affiliate Vendor Dubiously Honored Affiliate Vendor

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    When did you get your little a back? COngrats!
     


  13. Piobaire

    Piobaire Not left of center?

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    One of my guests' wives passed on the dietary request: "no seafood, eggs or organ meats (e.g. pate)".

    So scratch the Lyonnaise salad, the torchon and the salty fish.

    [​IMG]


    Give her melba toast!
     


  14. BDC2823

    BDC2823 Senior member

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    One of my guests' wives passed on the dietary request: "no seafood, eggs or organ meats (e.g. pate)".

    So scratch the Lyonnaise salad, the torchon and the salty fish.

    [​IMG]


    Is it possible to just make her something easy and quick that would meet her requests? I know if I was a guest and you were going to go out of your way to make a wonderful meal, I'd be upset if you had to pass on making seafood, eggs, and organ meats because of one person.
     


  15. gomestar

    gomestar Super Yelper

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    fuck people like that

    (unless it's an allergy)
     


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