Stop Blogging and Cook

DAILY POST APRIL 22nd:  SALT INFO & TECHNIQUE
PART OF MOTHER’S DAY MENU

GLUTEN-FREE

S H O P

FISH COUNTER
Fish fillet:  arctic char, sea bass, flounder or other; 1/2 lb per person

GROCERY
Kosher salt

GREEN MARKET
Fresh dill
Large leek leaves, cut laterally to lay flat

T I M I N G

SERVES 2
PREPARATION TIME: 15 min
COOKING TIME: 15 – 20 min
PREHEAT OVEN:  450ºF

1. Mix salt and prepare pan.
2. Place fillet on pan & cover w/salt.
3. Bake.

C O O K  /  P R E P A R E

INGREDIENTS
1 or two fish fillets
3 – 4 c kosher salt, with no anti-caking additives
Dill leaves
Large leek

COOKING/PREPARATION

1. Mix salt w/about 1/2 c water; mix so salt is sticky.  Line pan w/foil, then lay down a thin layer of salt.
2. Place fillet on salt base, cover with dill.  Fold over fillet or place 2nd fillet over first with cut sides together.
3. If desired, place leek leaves over fish.
4. Insert oven-proof thermometer laterally into the center of the fillet.  Make sure you can read the dial while it is in the oven.
5. Pack the remaining salt around the fish, especially around the thermometer, sealing all gaps & cracks.  Depending upon the size of your fish, you might have to mix up some more salt & water.  Don’t skimp on the salt; you want a good tight seal.  When you’re satisfied with your packed salt mount, spritz with a light mist of water from a spray bottle.
6. Bake for about 15 – 20 min/lb, until the thermometer reads 120ºF.  Remove & let rest.  Remove thermometer.

S E R V E

Insert a small, sharp paring knife into the top of the mound, stopping before the blade reaches the fish; twist the blade.  If necessary, remove the knife, insert and twist again.  The crust should break open in large pieces.  Remove the salt (& leek leaves) to the trash, exposing the fish.  Peel the skin off the fillet and remove to a platter with a fish spatula (just a spatula as long as the fish.)  Cut the fillet into servings & plate, leaving the bottom skin behind.  Unless you’ve prepared a single flat fillet, each serving will be a sandwich with dill in between the two layers.  You can remove the dill as you eat the fish, as it will have ever-so-delicately flavored the fish.  Serve with Dill Sauce.