Mar-Apr2016_Final-FlipBook

SALT BAKED SEAFOOD

by Tim Acosta, Rouses Marketing Director S alt roasting is a perfect method for cooking whole fish. The technique dates back thousands of years and is generally credited to the Spanish (in fact Spain is where I first tried pescado a la sal : salt roasted branzino) or the Chinese. You can use any whole, oily, thick fish — I like locally sourced redfish, flounder and snapper this time of year — or even a filet of salmon, flounder or cod. The fish is covered in a thick layer of wet salt and placed in a hot oven to steams in its own juices. You would expect it to taste salty, but it doesn’t.The salt adds just a bit of flavor. And there’s no added fat, just a few egg whites to hold the salt together, which is a big plus if you’re trying to eat right. To make the salt crust, first separate two eggs. Using your hands, blend together the egg whites, some water and 5 cups of a coarse grain salt like Kosher salt (that amount will cover a 3-pound fish; adjust your measurements according to the size of your fish). You can also add herbs and spices, even some lemon zest for a bit more flavor. Spread the salt mixture on a sheet pan and lay the fish on top. Brush the cavity of the fish with olive oil and season with salt, pepper, whole garlic, herbs and lemon slices, then mold the salt around and over the fish until it is completely encased in salt. Cook in a 400-degree oven until the salt crust is golden brown and hard to the touch, about 25 minutes. Use a meat thermometer to check the internal temperature (you’ll have to break the crust in a spot). When the temperature hits 160 to 165 degrees, you’re done. This salt roasting technique also works especially well with whole chickens, even steaks. You’ll need about 7 cups of salt and at least half a dozen egg whites to cover a whole chicken. Roast at 400 degrees for 70 minutes or until the internal temperature reaches 165 degrees. Let rest for 10 minutes before breaking the salt dome with a knife or the back of a spoon. For our seafood issue, I tried salt roasting a few pounds of clean shell-on shrimp. Instead of kosher salt, I used rock salt (ice cream salt), which holds the heat better. I skipped the salt dome and cooked the shrimp directly on top of the salt. They came out soft and buttery.

Chefs like John Besh, Mario Batali and Top Chef’s Tom Colicchio recommend the salt crust cooking technique. “The salt doesn’t actually come in contact with the meat: It steams the fish” explains Besh. “Once ready, you chip away the salt, revealing the delicate flavors and colors of a beautifully cooked fish.”

Salt Baked Shrimp On the Cover — Serves 4 WHAT YOU WILL NEED 4 pounds coarse rock salt (ice cream salt) 1 small jalapeño, sliced in rounds 1 small lemon, sliced in rounds 1 shallot, peeled and sliced in quarters 6 whole garlic cloves, peeled 6 bay leaves Gulf Shrimp (20-25 count or larger) Wowwee Dipping Sauce or Tartar Sauce, homemade Baked Shrimp Sauce or melted butter, for dipping HOW TO PREP Preheat oven to 475 degrees. Combine salt, jalapeño slices, lemon slices, shallot, garlic, bay leaves, and peppercorns in a large, deep baking dish; bake until salt is hot, about 10 minutes. Remove dish from oven. Make a single layer of shrimp on top of salt mixture. Return to oven and cook until shrimp are pink and shells are just crispy, about 10 minutes. Discard salt; serve with sauce or melted butter. 2 tablespoons black peppercorns 3 pounds head-on wild-caught

Baked Shrimp Sauce WHAT YOU WILL NEED 3 tablespoons Rouses Extra Virgin olive oil 1 onion, finely chopped 2 cloves garlic, finely minced 1 medium jalapeño chili, finely chopped ¼ cup sherry vinegar 1 28-ounce can whole, peeled San Marzano tomatoes, pureed 2 tablespoons brown sugar 1 teaspoon Worcestershire sauce 1 teaspoon Tabasco hot sauce 1 lemon, zest and juice 2 tablespoons prepared horseradish Rouses salt and freshly ground black pepper, to taste HOW TO PREP In a medium-sized saucepan over medium- high, sauté chopped onion, garlic and jalapeño in olive oil until onions and garlic are wilted and fragrant, about 8 minutes. Season with a pinch of salt, add sherry vinegar and continue cooking until for 2 minutes. Stir in puréed tomatoes, brown sugar and Worcestershire sauce. Bring mixture to a simmer and cook for 20 minutes. Remove from heat and set aside. Add the hot sauce, lemon juice, zest and horseradish and season with salt and pepper.

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