Thursday, September 12, 2013
Bite with Belkys: Sea Salt Baked Whole Fish with Golden Quinoa
An ancient cooking method takes baked fish to a whole new level. A chef at one of the hottest new restaurants in town shows us how to make it. Time to grab a Bite with Belkys.
The Restaurant: Lobster Bar Sea Grille in Fort Lauderdale
The Dish: Sea Salt Baked Whole Fish with Golden Quinoa and Tuscan Kale
2 each, 2 1/2 pound Whole Fish (Royal Dorade, Bronzino, or Red Snapper.)
2 tbs. chopped parsley
2 tbs. nonpareil capers
4 sprigs thyme
4 each bay leaf
3 pounds Sea Salt
6 Egg Whites
For Lemon Vinaigrette:
2 Saffron threads
1 tsp. dry mustard
1 cup fresh lemon juice
3 cups blended oil (60% Canola Oil, 40% Olive Oil)
1 cup extra virgin olive oil
salt and pepper to taste
Method of Preparation:
- Preheat the oven to 500 degrees. Now, make the salt mixture for the casing. Pour kosher salt in a bowl, add six egg whites and mix well. Make a bed of the salt mixture on an oven platter.
- Put the fish on top of the salt bed. Stuff the cavity of the fish with thyme, bay leaf and slices of lemon. Cover the entire fish with the salt-- about a 1/4 inch thick-- leaving the head exposed. Put it in the oven and bake 35 minutes.
- Make the vinaigrette (you can do this the day before if you wish). In a blender, add lemon juice, saffron and dry mustard. Blend on high for 5 minutes. While the blender is going, add extra virgin olive oil and blended oil. Then, add salt and white pepper to taste, pour into a bowl and set aside.
- When the fish is done, remove from the oven and let rest for 5 minutes. The salt crust will be hard after baking, so simply open and throw it away. To filet the fish, make an incision at the end of the tail and slowly peel back the skin from the fish. Run your filet knife down the central bone, then along the rib cage and the filet comes right off. Work your knife under the exposed bones and lift them up, then carefully filet the rest of the meat. Watch for the bones.
Place the filets on a plate and garnish with the thyme, lemons and bay leaves used to season the fish. Top it off with capers, chopped parsley and the Lemon Vinaigrette. Serve it up with Golden Quinoa and Tuscan Kale.
Serving suggestion: Stags' Leap Viognier
Lobster Bar Sea Grille
450 E Las Olas Blvd.
Fort Lauderdale, FL 33301