Once, reading the magazine of Sergei Derevo, he stumbled upon the story how they burst the food of the gods in Marbel-Sibas in salt.
We ourselves did not try it there, but I heard out of the corner of my ear that there is such a method of cooking. The technology is extremely simple — we take fish, fall asleep with large salt and bake in this form. The marine inhabitant in the preparation process will take it as much as he can and acquires an incomparable taste and consistency.
A couple of times we made this dish of sea perch and once from the river trout, and I tell you, it was delicious. But the crush in one of the supermarkets managed to buy Sibas and do everything as expected.
Ingredients:
- Actually, Sibas himself
- Large sea salt
- Lemon
- Egg
- Spices for fish
First of all, the fish will gnaw, cleaned from scales and sprinkled with spices from the inside. Here I used the finished mixture.
We make a workpiece for the shell. We break the egg into the salt, add lemon juice and so much water that the mass after mixing is similar to dense wet snow:
In order not to spread on a plate, but was quite strong:
So that it could, as it were, “sculpt snowballs” from it:
The resulting substance we lay out the bottom of the vessel in which we will bake our fish:
Next, we put the hero of the occasion:
And we put on top with the same mixture:
Here is such a sarcophagus turned out:
Now we put it in the oven, preheated to 220 ° C for half an hour:
Ready:
The shell was sang and became quite solid. In order to gently break it and get to the coveted fish, you need to knock quite a lot on it with a spoon. In my case, simple turning helped — the upper part of the carapace itself fell quite easily:
In this form, there is no fish-the skin is oh-oh very salty:
You just need to carefully clarify it and take it off — the benefit is to make it easier:
But we put the pulp itself on a plate and enjoy:
Bon appetit!
