| Darkginger |
I'm taking a deep breath and serving Sea Bass in a salt crust with a tomato
and anchovy sauce for friends who are coming to dinner tomorrow night. Given
that it's a 'salt crust' and contains 10 and a half ounces of salt in the
mixture, am I right in thinking it's not designed to be eaten, just to seal
the fish whilst it cooks? The deep breath is because I've never cooked Sa
Bass before, nor done anything in a salt crust. A bit daunting, but given
that the husband and I are low-carbing at the moment, it seems a suitable
option. That is, so long as the crust isn't designed to be eaten!
Thanks in advance
Jo
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| hahabogus |
"Darkginger" <darkginger@drowelf.net> wrote in
news:ghGXc.25920$Z14.7959@news.indigo.ie:
> I'm taking a deep breath and serving Sea Bass in a salt crust with a
> tomato and anchovy sauce for friends who are coming to dinner tomorrow
> night. Given that it's a 'salt crust' and contains 10 and a half
> ounces of salt in the mixture, am I right in thinking it's not
> designed to be eaten, just to seal the fish whilst it cooks? The deep
> breath is because I've never cooked Sa Bass before, nor done anything
> in a salt crust. A bit daunting, but given that the husband and I are
> low-carbing at the moment, it seems a suitable option. That is, so
> long as the crust isn't designed to be eaten!
>
> Thanks in advance
>
> Jo
>
>
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> Outgoing mail is certified Virus Free.
> Checked by AVG anti-virus system (http://www.grisoft.com).
> Version: 6.0.733 / Virus Database: 487 - Release Date: 02/08/04
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>
The crust is just to seal up the fish...It isn't for eating.
--
Last year's nuts must go.
- Michael Odom
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| Darkginger |
"hahabogus" <not@valid.invalid> wrote
> The crust is just to seal up the fish...It isn't for eating.
Thanks for that - I'd thought that was the case, just didn't want to make a
complete arse of meself!
Ta!
Jo
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| Nancy Young |
Darkginger wrote:
>
> "hahabogus" <not@valid.invalid> wrote
>
> > The crust is just to seal up the fish...It isn't for eating.
>
> Thanks for that - I'd thought that was the case, just didn't want to make a
> complete arse of meself!
I've seen it made on tv ... you'll have to crack it with some type
of hammer. Then it comes off in pieces.
nancy
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| Rodney Myrvaagnes |
On Fri, 27 Aug 2004 13:55:56 +0100, "Darkginger"
<darkginger@drowelf.net> wrote:
>I'm taking a deep breath and serving Sea Bass in a salt crust with a tomato
>and anchovy sauce for friends who are coming to dinner tomorrow night. Given
>that it's a 'salt crust' and contains 10 and a half ounces of salt in the
>mixture, am I right in thinking it's not designed to be eaten, just to seal
>the fish whilst it cooks? The deep breath is because I've never cooked Sa
>Bass before, nor done anything in a salt crust. A bit daunting, but given
>that the husband and I are low-carbing at the moment, it seems a suitable
>option. That is, so long as the crust isn't designed to be eaten!
>
>Thanks in advance
>
You are braver than I. I won't ever (again) do something for guests
that I haven't done before. But yes, the salt crust is meant to be
broken off, not eaten.
Rodney Myrvaagnes NYC
We have achieved faith-based science,
faith-based economics, faith-based law
enforcement, and faith-based missile
defense.
What's next? Faith-based air traffic control?
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| Dog3 |
Nancy Young <qwerty@monmouth.com> news:412F5090.8814DE1@monmouth.com:
> Darkginger wrote:
>>
>> "hahabogus" <not@valid.invalid> wrote
>>
>> > The crust is just to seal up the fish...It isn't for eating.
>>
>> Thanks for that - I'd thought that was the case, just didn't want to
>> make a complete arse of meself!
>
> I've seen it made on tv ... you'll have to crack it with some type
> of hammer. Then it comes off in pieces.
>
> nancy
>
I saw an episode can't remember which... nevermind. How could I forget
Tyler. Anyway, here is a link to the recipe I watched. It might give some
ideas. It calls for yellow tail snapper but the recipe is so generic, sea
bass would work well also.
http://www.foodnetwork.com/food/rec...6_27972,00.html
Michael
--
"I stayed up all night playing poker with tarot cards. I got a full house
and four people died.
-Steven Wright
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| WardNA |
>I've seen it made on tv ... you'll have to crack it with some type
>of hammer. Then it comes off in pieces.
I've done it with farmed rockfish. Actually, it pulls apart easily and in one
piece by one's fingers.
You needn't bury the fish in salt; half a cup of coarse salt for a 1-1/2 pound
fish does the job: light layer on the pan; the rest on top of the fish.
Neil
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| bob@buzzbeer.com |
: I'm taking a deep breath and serving Sea Bass in a salt crust with a tomato
: and anchovy sauce for friends who are coming to dinner tomorrow night. Given
: that it's a 'salt crust' and contains 10 and a half ounces of salt in the
: mixture, am I right in thinking it's not designed to be eaten, just to seal
: the fish whilst it cooks? The deep breath is because I've never cooked Sa
: Bass before, nor done anything in a salt crust. A bit daunting, but given
: that the husband and I are low-carbing at the moment, it seems a suitable
: option. That is, so long as the crust isn't designed to be eaten!
: Thanks in advance
: Jo
Sorry I won't comment on the salt crust, buy why on earth do you want
to use a fishy-flavored anchovy sauce on a wonderfully non-fishy
fish like Sea Bass? You may as well just use a less expensive fish
if you're going to use an anchovy sauce, and save the Sea Bass
for something else.
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| A Brit in Canada |
bob@buzzbeer.com wrote in
news:1094069253.400477@cswreg.cos.agilent.com:
>: I'm taking a deep breath and serving Sea Bass in a salt
>: crust with a tomato and anchovy sauce for friends who are
>: coming to dinner tomorrow night. Given that it's a 'salt
>: crust' and contains 10 and a half ounces of salt in the
>: mixture, am I right in thinking it's not designed to be
>: eaten, just to seal the fish whilst it cooks?
Yes, the salt crust should be discarded.
Andy.
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| Darkginger |
<bob@buzzbeer.com> wrote in message
news:1094069253.400477@cswreg.cos.agilent.com...
> : I'm taking a deep breath and serving Sea Bass in a salt crust with a
tomato
> : and anchovy sauce for friends who are coming to dinner tomorrow night.
Given
> : that it's a 'salt crust' and contains 10 and a half ounces of salt in
the
> : mixture, am I right in thinking it's not designed to be eaten, just to
seal
> : the fish whilst it cooks? The deep breath is because I've never cooked
Sa
> : Bass before, nor done anything in a salt crust. A bit daunting, but
given
> : that the husband and I are low-carbing at the moment, it seems a
suitable
> : option. That is, so long as the crust isn't designed to be eaten!
>
> : Thanks in advance
>
> : Jo
>
> Sorry I won't comment on the salt crust, buy why on earth do you want
> to use a fishy-flavored anchovy sauce on a wonderfully non-fishy
> fish like Sea Bass? You may as well just use a less expensive fish
> if you're going to use an anchovy sauce, and save the Sea Bass
> for something else.
It's a John Burton Race recipe in which the anchovies feature as a garnish
for the sauce. They do not overpower the flavour of the fish. It was VERY
good, and well worth the leap of faith. If anyone else is interested in the
recipe, you can find it here:
http://www.bbc.co.uk/food/recipes/d...twi_10231.shtml
I find that anchovies often lose their fishy taste when used as a
seasoning - lamb with anchovies is far from fishy, for example. Have you
ever actually tried cooking with anchovies, or does your comment above come
from supposition?
Jo
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