food The Pescetarian

The Hot Pepper said:
Another thing I noticed is you did not use egg whites for the "mortar."
 
http://kitchenjoyblog.com/whole-fish-baked-salt-crust/
http://www.macheesmo.com/red-snapper-in-salt/
 
Here's a couple recipes for reference.
 
Yours looks awesome I'm only commenting because you said it was oversalted. :)
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Yeah i saw that too with albumen. Seems not mandatory. But i could try.
No, wait, i must try! Because so i'll use only yolks on carbonara as it should be. I use whole eggs cause i can't stand to throw away white part. But if i use for that... No more healthy so not now! :rofl:
For sure i must speak about that with my uncle (the ex pizza maker, trattoria chef...).
 
Essegi said:
My experiment with salt crust...
And with rombo chiodato (i suppose it's a species of the fish you call turbot or nailed rhombus if you want literal translation):
 
 
 
Spices:

Just caught basil and parsley, homegrown garlic, moruga powder, pepper mix. No oil or fat added.
 

I mixed it with about 2 lbs of salt.
 

Used baking paper...
 

Covered all...
 
 
 

After 30 mins at 200°C.

A garlic piece... I washed it and eat.
 

I skinned it and washed the other side since there was no skin.
 

 
Cooking wise it was perfect. Soft, absolutely not dry and not wet. Taste was excellent...
But too salted. Still very ediblle and the type of "salty taste" was of the best kind. Probably because i waited 10 minutes before pulling out fish (i've read somewhere to do that but probably that was a big mistake).
Must redo, for sure if done properly it's great.
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Inglish = Sole fish
Spanish = Lenguado
 
That is a better fish meat, flavor is very fine. I love eat it!
 
I think that problem is that the sole fish have just a few centimeters thick. I think I should try another wider fish.
 
O right... I dont know fishes from mediterranean sea. Here lenguado looks like pic down.  Anyway, there are hundreds of species of lenguado/sole.
 
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texas blues said:
I love fish tacos.
 
I am obsessed with them at times.
 
Fish and 'specially shrimp tacos are drugs to me.
 
And there's cheeseburgers.
 
The aroma of flat topped beef mixed with the sweet smell of colitas in my garage
 
is got dang heroin.
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I take it these ones have enough Fish visible to be worthy of this pescetarian thread TB ?
;)
 
Guatemalan Insanity Pepper said:
I take it these ones have enough Fish visible to be worthy of this pescetarian thread TB ?
;)
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Damn, you got called out TB. Better posty up some more fish.
 
Healthy and tasty! I wonder how bok choy would taste seared in bacon fat. Hmmmmmmm. Every time I see it I think it needs a little help and just thought of that. 
 
grantmichaels said:
I don't love fish, but that looks good ... and the fish is white, which is usually a good sign for me as to whether I'll like it! ...
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i do not taste any fish flavor at all.  i think it is pretty mild.   
 
The Hot Pepper said:
Healthy and tasty! I wonder how bok choy would taste seared in bacon fat. Hmmmmmmm. Every time I see it I think it needs a little help and just thought of that. 
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Maybe next time.   Both the greens were tossed in olive oil, salt and pepper and cooked on the grill.
 
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