PESCADO BASS RECIPES

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SEABASS BAKED IN SALT RECIPE (PESCADO A LA SAL ...



Seabass Baked in Salt Recipe (Pescado A La Sal ... image

Baking fish in salt keeps all the moisture in. Crack the crust at the table for maximum wow-factor. This one is filled with a Mediterranean mix of courgettes, peppers, asparagus, onions and sliced potatoes to add colour and texture. Each sea bass will serve two. This recipe is courtesy of Evuna restaurant in Manchester

Provided by OLIVEMAGAZINE.COM

Categories     Fish and seafood

Total Time 35 minutes

Number Of Ingredients 2

seabass 1, cleaned and scaled
coarse rock salt 1kg

Steps:

  • Heat the oven to 240C/fan 220C/gas 9. Put a thin layer of salt in a baking tray and lay the fish on top. Cover the fish with the rest of the salt and sprinkle over 1 tsp water. Bake for 30 minutes.
  • Crack open the salt shell and remove the fish. Serve with a selection of oven-roasted courgettes, peppers, asparagus, onions and sliced potatoes.

Nutrition Facts : Calories 187 calories, FatContent 4 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 0 gram carbohydrates, SugarContent 0 gram sugar, FiberContent 0 gram fibre, ProteinContent 36 grams protein, SodiumContent 2000 milligrams of sodium

WITH THESE 4 ROSH HASHANAH RECIPES, YOU WON'T HAVE TO FISH ...



With these 4 Rosh Hashanah recipes, you won't have to fish ... image

Yehi Zino is one of the few Israelis to have truly mastered the secrets of the Mediterranean, and his skills are on display daily at the Pescado fish restaurant in Ashdod. Four recipes for the holidays from one of Israel’s most talented young chefs

Provided by Ronit Vered

Cook Time 0 minutes

Number Of Ingredients 67

0.5 kg. cleaned red mullet
1 carrot
1 onion
1 leek
2 tomatoes
1 sprig tarragon
200 ml. white wine
1 liter water
Olive oil
5 carrots
2 onions
1 bunch celery stalks, without
the leaves
2 medium-size leeks
0.5 liter grated tomatoes
Olive oil
2 kg. “wings” of large sea fish
(grouper, amberjack, meagre)
2 bunches scallions
4 large white onions, peeled and
finely chopped
2 tsp. cumin
Cigar leaves
Fine salt
Coarsely ground black pepper
Olive oil
Vegetable oil for deep frying
0.5 cup flour
1 cup water
3 tomatoes
Olive oil
Salt
Coarsely ground black pepper
1 sea bream, weighing 1 kg.
3 shallots, peeled
5 scallions
150 ml. white wine
2 ripe tomatoes
10 whole cherry tomatoes
2 fresh whole red chili peppers
1 small spring of tarragon (or 1 star anise)
Coarse and fine salt
Ground dried chili
Ground black pepper
0.5 cup water
Leaves from 1 bunch basil
Olive oil
1 kg. sea bass, sliced; or 6
grouper fillets, 150-170 gm.
each, sliced with the bone; or
one grouper head taken from
a fish weighing 6-8 kg.
Separated and peeled cloves
from 1 head of garlic
6 fresh whole red chili peppers
2 sweet red (gamba) peppers,
sliced in wide strips
300 gm. whole cherry
tomatoes
Separated leaves from one bunch of cilantro
250 ml. spiced Moroccan oil (see recipe)
200 ml. water
2 liters (8.5 cups) canola oil
1 cinnamon stick
2 tbsp. grated shata pepper
2 tbsp. sweet Moroccan paprika
5 sweet peppers

Steps:

  • Fish soup   For the stock: Soak the red mullet in ice water for 10 minutes. Coarsely chop 1 carrot, 1 onion, 1 leek and the 2 tomatoes. Drain the fish and cut into big pieces. Heat a little olive oil in a large pot and add the fish. Then add the chopped vegetables and tarragon, and fry together until the vegetables are seared. Add the white wine, let the alcohol evaporate and then add 1 liter water. Bring to a boil, lower the flame and cook at a gentle boil for 45 minutes. Use an immersion blender or food processor to crush the contents of the pot, then put through a fine sieve. Mash again and put through a fine sieve.   For the soup: Dice the onion, celery, leek and carrot into pieces of approximately equal size. Heat a little olive oil in a pot and fry the diced vegetables until golden. Add the strained fish stock to the pot, bring to a boil and then lower the flame. Simmer for 20 minutes over a very low flame. Add the grated tomatoes and simmer for 20 more minutes. Add salt and pepper to taste.
  • Stuffed cigars with fish ‘wings’ Heat the oil in a pan for deep frying and fry the wings until brown. Remove the wings from the pot and place in a strainer until they cool a bit. Putting on rubber gloves, gently separate the flesh of the fish from the bones and skin, and place in a mixing bowl. Cut the scallions into 4-centimeter (1.5 inch) segments. Heat a skillet, pour in a little olive oil and sear the scallions for about 2 minutes, until soft. Remove from the skillet and add to the bowl with the fish. Heat a little olive oil in a skillet and fry the chopped onion until brown and caramelized, remove from the skillet and add to the bowl. Mix the contents of the bowl well, add the cumin, salt, pepper and olive oil and refrigerate. Prepare paste by mixing the flour and water. Fill the cigar leaves: Spread a cigar leaf on the work surface. Place a little bit of filling near the end closest to you and roll it up as you would when making stuffed grape leaves. Fold the edges of the leaf on the right and left over the mixture and start to roll from the bottom until you obtain a small, well-closed package with no holes. Spread some of the paste over the edges of the leaf to seal. The dip: Grate the tomatoes, transfer to a bowl, season with olive oil, salt and coarsely ground black pepper. Heat oil in a pan for deep frying, fry the cigars until golden brown and transfer to a platter lined with paper towels. Serve warm, with the tomato dip on the side.
  • Baked fish with white wine and tomatoes Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit). Heat a cast-iron skillet, slice the shallots width-wise, sear them in the skillet and then set them aside. Place the scallions and white wine in an ovenproof pan and cook over a direct flame. Cut a cross-hatching pattern in the thick parts of the fish, and salt the fish well with fine salt. Place the fish in the pan and arrange the shallots, cherry tomatoes, peppers and tarragon on top. Season with coarse salt, dried chili and black pepper. Cut the tomatoes in half, squeeze them over the fish and vegetables, and then add to the pan. Put the pan on the stove and bring to a boil until the alcohol evaporates. Add the water and pour on a generous amount of olive oil. Place the pan in the oven and roast for 10 minutes, until the fish is cooked. Remove from the oven, sprinkle basil leaves on top and serve immediately.
  • Moroccan fish Salt the fish well on both sides with fine salt. Heat a little of the oil in a wide pot and fry the garlic until golden. Add the peppers and tomatoes and fry for 4-5 minutes. Add the water and the fish slices and bring to a boil. Add the rest of the oil, cover the pot, lower the flame and simmer over a low fire for about 15 minutes, until all the fish is cooked. Remove from the fire and sprinkle cilantro leaves on top.
  • Spiced Moroccan oil Place all the ingredients in a pot and simmer over the lowest flame for 40 minutes. Make sure the oil doesn’t start to bubble, since the paprika burns easily. Remove from the fire and let cool. Blend the contents of the pot using an immersion blender or food processor and then filter through a piece of cheesecloth. The seasoned oil keeps well and becomes even tastier after a few days.

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