2020-04-28 08:19:48
ISnapper is a highly prized white fish, to be brought to the table on special days, like Sundays with the family. Particularly appreciated by gourmets, it has firm meat and excellent organoleptic qualities, so much so that it is often eaten raw, in carpaccio, tartare and, if cooked, requires light cooking – such as steam or pot cooking – or short – such as on the grill, for do not spoil or overpower its delicacy. Cooking in salt is particularly suitable, because it does not require the addition of any type of fat and the juices of the fish remain “trapped” in the crust, enhancing its natural scent of the sea.
A curiosity: the red snapper is among the most popular fish species for commercial food fraud: it is replaced by the less valuable bream and sea bream, unless you have an expert eye. So it is good to go to a trusted fishmonger. Here’s how to prepare snapper in salt.
The recipe: snapper in salt
Ingredients
1 dentex of at least 1-1.5 kg
1 kg and 800 g of coarse salt
1 lemon
a sprig of parsley (optional)
2 cloves of garlic
extra virgin olive oil
sale
pepe
Procedure
If they haven’t done it at the fish shop, wash, gut and dry the red snapper.
Season the inside with fine salt and pepper. If you like, also with a spoonful of chopped fresh parsley and two cloves of garlic.
Choose a large pan, line it with a sheet of aluminum foil and sprinkle it with a third of the coarse salt.
Here lay the red snapper and cover it completely with the remaining coarse salt.
Meanwhile, preheat the oven to 200°. Bake the fish for half an hour if it weighs one kilo or 45 minutes if it weighs 1.5 kg (about 15 minutes should be calculated for every 500 g).
Remove from the oven, break the crust formed by the salt, remove the snapper and serve it on a platter, seasoned with a mix of 6-7 tablespoons of delicate extra virgin olive oil and the juice of one lemon.
Subjects
#Snapper #salt #Repubblica