Salt-baked fish with fennel seeds, coriander & pepper

Recipes / Fish

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Recipe «Salt-baked fish with fennel seeds, coriander & pepper» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1.2kg gutted and cleaned whole snapper, unscaled, 1 tbsp black peppercorns, 1 tbsp fennel seeds, 1 tbsp ground coriander, 4kg coarse rock salt , Lemon wedges, to serve, Olive oil, to serve, 3 Lebanese cucumbers, thinly sliced , 2 tbsp finely shredded fresh mint, Salt & freshly ground black pepper.

Ingredients:

  • 1 1.2kg gutted and cleaned whole snapper, unscaled 
  • 1 tbsp black peppercorns 
  • 1 tbsp fennel seeds 
  • 1 tbsp ground coriander 
  • 4kg coarse rock salt 
  • Lemon wedges, to serve 
  • Olive oil, to serve 
  • 3 Lebanese cucumbers, thinly sliced 
  • 2 tbsp finely shredded fresh mint 
  • Salt & freshly ground black pepper 

Instructions

  1. Preheat oven to 200°C.
  2. Wash the cavity of the snapper and use paper towel to pat dry.
  3. Use a mortar and pestle to pound the peppercorns and fennel seeds until crushed. Stir in the coriander. Use your fingers to rub 1 tablespoon of the spice mixture inside the snapper's cavity.
  4. Spread half the salt over the base of a roasting pan large enough to hold the snapper (about 30 x 35cm). The salt should be at least 1cm thick. Sprinkle half the remaining spice mixture over the salt where the snapper will lie. Place the snapper on top and sprinkle with the remaining spice mixture. Cover with remaining salt, pressing it firmly around the snapper.
  5. Bake in preheated oven for 35 minutes. Remove the pan from the oven and set aside for 5 minutes.
  6. Meanwhile, to make the cucumber & mint salad, combine the cucumber and mint in a bowl. Season with salt and pepper, and toss to combine.
  7. Carefully remove the salt from the top of the fish. Remove the skin and discard. Use a fork and a spoon to scoop the flesh onto serving plates. Remove the backbone and serve the remaining flesh. Serve with the salad and lemon wedges, and the olive oil passed separately.