Roast saury in salt(yan kao qiu dao yu )

Roast saury in salt

Introduction:

"I remember watching lonely gourmet before, Mr. Wulang once ate a" raw saury "(it seems to be an episode in the second season, and there is" steamed clams with wine "in that episode), which seems very delicious.".. It's a pity that we have to use fresh saury for that dish. We can't buy it in this inland area. Most of the saury I saw in the supermarket were frozen or chilled So we have to go back to the second best and make it "roast autumn swordfish".. The key to this dish is: onion and ginger can be less, salt is essential ~ "

Production steps:

Step 1: prepare the materials;

Step 2: after cleaning the chilled saury, cut it from the belly, remove the viscera, gills and black membrane, and wash the blood stains;

Step 3: use kitchen paper or dry cloth to absorb water from the surface and stomach of the fish;

Step 4: use a sharp knife to cut both sides of the fish;

Step 5: sprinkle a little salt on the surface and belly of the treated fish, grind the black pepper, massage, and rub every corner as far as possible;

Step 6: cut ginger into strips, peel garlic, smash it, put it into the belly of fish, cover it with plastic film, and let it stand for 15-30 minutes;

Step 7: preheat the oven 200 degrees in advance. After preheating, apply a layer of olive oil on the tin foil;

Step 8: put the fish on the tin foil, put it into the oven, middle layer, up and down the fire, 190 degrees, bake for 20 ~ 25 minutes;

Step 9: bake until about 10 minutes, turn over and sprinkle a little salt;

Step 10: Grill until the fish starts to smell oil, come out of the oven, add fresh lemon slices, and eat!

Materials required:

Chilled saury: 3

Ginger: a small piece

Garlic: 2 cloves

Lemon: 2 slices

Salt: right amount

Olive oil: a little

Ground black pepper: a little

Note: 1. Autumn saury to choose smooth appearance without damage, and shiny skin, this fish taste better; 2. Cut the stomach of autumn saury, pay attention not to break gall. In addition, the black film in the belly of the fish should be cleaned; 3. The water on the fish should be dried, which has two purposes: first, it can taste better; second, it won't produce too much water when baking; 4. If you don't use onion and ginger, you can also use a little cooking wine instead; 5. Brush oil on the tin foil to prevent the skin of saury from sticking to the tin foil during baking; 6. Sprinkle a little salt on the fish during baking On the surface, the taste will be more delicious.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yan Kao Qiu Dao Yu