Salt Baked Fish with Pistachio Gremolata
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Time and Servings
Serves: 4 people
Preparation Time: 60 minutes
Ingredients
1 Large fish butterflied
Olive oil
Lemon
Fresh dill
2 kg sea salt
Water
Dill sauce:
125g butter
1 tsp lemon zest
2 tsp lemon juice
Half a tsp ground garlic
1 tsp chopped dill
Salt
125ml fresh cream
Pistachio gremolata:
1 cup flat leaf parsley leaves
1/6 cup toasted pistachios finely chopped
1 tsp ground garlic
1 tsp lemon zest
Salt
2 tsp olive oil
Method
Wash and dry 1kg whole fish.
Season butterflied fish with olive oil, lemon and dill.
Rub the skin liberally with olive oil.
Mix salt with just enough water to create an easy-to-mould consistency.
The salt must not be runny.
Place the fish onto baking paper on a baking tray, Cover the fish with salt forming a thick casing around the fish.
Bake for 25 minutes on 200 degrees. The crust should have formed a hard shell that you will break to remove the fish.
To serve:
Green salad with rocket, avo and whole pistachios and an oven baked potato.
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