Black cheeked fish with salt and wine(yan kao jiu shao de wu jia yu )

Black cheeked fish with salt and wine

Introduction:

"It's been a while since the last time I did" the pomelo perch in a salt coat. ". Suddenly I saw the beautiful black cheek fish, so I wanted to roast the whole fish with salt again. Salt roast, is similar to the chicken, the whole fish on the salt layer roast. In fact, the taste is very light, keeping the original taste of fish. Or that sentence, I dare not say that the salt roast method is better than our steamed method, but it is absolutely the same. This time, we also added the process of wine burning. Pour the wine over the baked salt and burn it with a shotgun. Burn off the alcohol and leave the scent. Shaving the fish beautifully, together with baked potatoes and a vegetable, makes it an absolute delicacy. Make sure you use fish with skin. The skin of the fish blocks the salt, the meat is still very light, and the salinity is very suitable. But you can't eat fish skin. "

Production steps:

Step 1: fish part: deal with the black cheek fish and wash it. Dice onion, garlic and ginger.

Step 2: put onion, ginger and a section of rosemary in the stomach of the fish.

Step 3: pour the salt into a basin. Mix well with protein and water.

Step 4: take a baking tray of appropriate size. Lay a 1cm thick salt layer on the bottom and press it tightly. Then put on the fish.

Step 5: sprinkle some dried thyme on the fish and put another rosemary on it.

Step 6: with the remaining salt, wrap the whole fish tightly, and also press and compact. The salt layer should be more than 1cm thick. Put in the oven for about 40 minutes to dry.

Step 7: tomato vinegar part: cut the tomato into small pieces. Put in a small bowl. Add olive oil and basalmico vinegar.

Step 8: add salt, ground fresh pepper, garlic and chopped parsley leaves. Add some olive oil if you need it. Stir to make it mixed evenly. That's it.

Step 9: grilled fish. The salt layer is dry and slightly yellowish. The salt is very hard.

Step 10: drizzle with wermut. This is the only sweet wine suitable for cooking in my family. If there are strong liquors with sweet taste, it would be better to pour and burn them with strong liquors.

Step 11: spray the salt layer of the wine with a shotgun. Don't be afraid. Wermut only has about 10% alcohol. It won't be a big fire. It just makes the flamethrower a little bigger. Burn to the surface of the salt layer and dry again.

Step 12: carefully loosen the salt layer with a hammer or rolling pin, and remove the salt layer with a spoon. Take out the fish carefully. Then remove the skin and bone, and only take the fish. The method of evisceration is as follows: < ahref=“ http://home.meishichina.com/space-298117-do-blog-id-154582.html "target="_ blank"> http://home.meishichina.com/space-298117-do-blog-id-154582.html

Step 13: put the fish on the plate and serve with the tomato vinegar.

Materials required:

Black cheek fish: 1.400g

Onion: half

Ginger: 2-3 tablets

Fresh rosemary: 2 sticks

Thyme: right amount

Protein: 3

Crude salt: about 1.2kg

Water: 30ml

Note: this dish is suitable for potatoes, especially for baked potatoes. The extra yolk will be used. When the potatoes are almost powdered, add oil to the pan and stir fry the potatoes. Mix the egg yolk with a little cream, add salt and pour on the potatoes to make baked potatoes. Similarly, sprinkle with garlic, chopped parsley leaves and freshly ground pepper given in tomato vinegar, stir fry and serve.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: light

Chinese PinYin : Yan Kao Jiu Shao De Wu Jia Yu