Salt Baked Whole Pompano With Parsley Oil Recipes

BAKED POMPANO

Steps:

• Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime together in a bowl.
• Heat 3 tablespoons olive oil in a skillet over medium heat. Cook and stir shallot and ginger until starting to brown, about 2 minutes. Pour in soy sauce mixture; simmer until slightly thickened, 5 to 10 minutes.
• Score both sides of the pompano in a crosshatch pattern. Pat dry with a paper towel. Season both sides and inside of the pompano with dill, salt, and pepper. Slice remaining 1/2 of the lime and arrange slices inside. Drizzle remaining 1 tablespoon olive oil over pompano; rub over both sides.
• Layer cabbage leaves in the bottom of a large baking dish; place pompano on top. Pour soy sauce mixture over pompano. Cover baking dish with aluminum foil. Let marinate as oven preheats.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake pompano in the preheated oven until fragrant, about 20 minutes. Remove aluminum foil; continue baking until pompano flakes easily with a fork, about 10 minutes more.
• Peel back skin and lift pompano flesh off the bones using a fork. Transfer to a serving plate.

SALT-BAKED WHOLE POMPANO WITH PARSLEY OIL

Steps:

• To make the parsley oil, bring a saucepan 1/4 full of water to a boil and add the parsley. Cook just until the leaves turn bright green, about 30 seconds. Immediately drain and plunge the leaves into cold water to stop the cooking.
• Drain the leaves again and wring out as much water as possible. Transfer parsley to a blender and add the olive oil. Blend until pureed. Transfer to bowl and refrigerate for at least 1 hour and up to 1 day. Strain the oil through a fine-mesh sieve, pressing on the solids to extract as much oil as possible. Discard solids and refrigerate the oil.
• To make the fish, preheat the oven to 400 degrees. Rinse and pat the pompano dry and season it inside and out with pepper. Place the rosemary and garlic inside the cavity. Place the salt in a large bowl. Whisk the egg whites together with 1/4cup water and pour it over the salt. Using your hands, distribute the liquid evenly through the salt.
• Choose a baking dish just slightly larger than the fish and pour a half-inch layer of the salt into the bottom. Place the fish over it and pour the remainder of the salt over and around it, making sure that a good layer covers the fish on all sides. Bake the fish for 35 minutes.
• Remove the fish from the oven. Wrap the head of a hammer in cloth and use the flat side to break the salt. Pull the salt away to expose the fish and gently lift it from the salt, brushing away any that adheres to the skin. Place the fish on a platter and peel back and discard the skin. Pour parsley oil over the fish, surround it with lemon slices and serve.

BAKED POTATOES, SALT COD, AND PARSLEY

Steps:

• Soak the salt cod in cold water for a good twenty-four hours, changing the water regularly.
• Preheat the oven to 400°F (200°C). After scrubbing the potatoes well and pricking them here and there with a fork, put them in to bake. Once they have been baking for half an hour or so, drain the fish, put it in a deep pan, cover it with fresh cold water, then bring to a boil. When the water is bubbling, turn off the heat and cover the pan with a lid. Let it sit for fifteen minutes, then drain. Remove and discard the bones and skin. A messy job, and one of the few kitchen jobs for which I will put on a pair of rubber gloves. Put the salt cod into a food processor. Warm the milk (I use the steam nozzle on the coffee machine) and the olive oil separately.
• Peel and coarsely chop the garlic and add it to the fish. Blitz, pouring in the milk and olive oil in a steady stream, letting the mixture whip to a sloppy cream.
• Remove the potatoes from the oven, slit them open, and scoop out the flesh with a teaspoon, then add it to the salt cod. Blitz briefly to mix, then add the lemon juice, the chopped parsley leaves, and a few grinds of the pepper mill. Pile the purée into the potato skins and return to the hot oven for fifteen minutes.