Baltic Maid Fish Baked in a Salt Crust

Posted on | June 7, 2012 | 2 Comments

I grew up on the coast in Northern Germany. There was a small fishing village nearby and you could buy fresh fish which was caught that day. I miss this luxury and living on the coast; I miss the beach and the sea. It is more difficult to buy fresh fish here in the mountains in California but sometimes we catch some fish ourselves like these trout. The recipe in the cookbook was given such a fitting introduction that I will quote it: Rarely does the confluence of so few ingredients result in such a dramatic dining showpiece. This dish contains only two ingredients fish and salt but it never fails to dazzle guests at home or in restaurants. The theory is that the salt crust seals in the moisture and freshness of the fish. Steven Raichlen It is simple to make and delicious. And it definitely is fun to break open to the salt crust. Ingredients

1 large whole fish or several small whole fish, gutted (I used two small trout. The recipe says you can use almost any fish as long as theyre fresh. A common choice in Italy is branzino (sea bass)) lots of salt salsa verde

Directions Preheat the oven to 450F / 230C. Choose a baking dish that is just big enough for the fish. Trim the fins of the fish. Wash the fish and pat them dry. Pour a good amount of salt into the baking dish. It should cover the bottom of the baking dish with a good layer of salt. Place the fish in the baking dish and cover them completely with salt. Bake the fish for 25 to 40 minutes. You can test the fish by inserting a metal skewer into the thickest part of the fish. The fish should be done if the skewer comes out very hot to the touch. Present the fish in the crust to your guests. With two spoons remove the crust. Serve the fish with salsa verde. Guten Appetit!

Gebackener Fisch in einer Salzkruste Zutaten

1 groer ganzer Fisch oder mehrere kleine Fische, ausgenommen (Ich habe 2 kleine Forellen gebacken. Das Rezept meint, man knne so ziemlich jeden Fisch auf diese Weise zubereiten, solange er frisch ist. In Italian wird oft branzino (Wolfsbarsch) verwendet) Salz, viel Salz Salsa verde

Zubereitung Den Ofen auf 450F / 230C vorheizen. Eine geeignete Back-oder Aufflaufform aussuchen. Sie sollte gerade gro genug fr die Fische sein. Die Flossen vom Fisch entfernen. Die Fische waschen und trockentupfen. Gengend Salz in die Auflaufform geben, um den Boden mit einer dicken Salzschicht zu bedecken. Den Fisch auf die Salzschicht legen und dann mit Salz bestreuen bis der Fisch ganz mit einer guten Salzschicht bedeckt ist. Den Fisch fr 25 bis 40 Minuten backen. Man kann testen, ob er gar ist, indem man einen Metallspie durch die Salzkruste in die dickste Stelle des Fisches sticht und der Spie hei herauskommt. Den Fisch in der Salzkruste prsentieren und dann mit zwei Lffeln die Kruste entfernen.

Mit Salsa verde servieren. Guten Appetit!

Source: Raichlen, Steven. Bold & Healthy Flavors. 450 Recipes from around the World. New York: Black Dog & Leventhal Publishers, 2010. Print.

Baltic Maid Baked Salmon with Lebanese-inspired Yogurt-Tahini Sauce

This meal is absolutely amazing. It is proof that healthy food can be indeed very tasty and easy to make. The sauce was whipped up in a few minutes and then spread on the fish. While the salmon was baking in the oven, I made a big salad and some homemade dressing to go along with it. No carbs were needed; this meal was filling, healthy, and incredibly delicious. The tahini, or sesame paste, gives this dish a very distinct and flavourful taste but at the same time it is not overwhelming. This paste is used in the Middle Eastern and Greek cuisine but you can also find it in some Asian dishes. Baba Ganoush, a Middle Eastern Eggplant Dish, and Hummus, the Middle Eastern Garbanzo Bean Dip, are some examples for other uses of tahini. Ingredients

2 salmon fillets or steaks salt. pepper 1 garlic clove, grated 2 tbsp tahini 2 tbsp nonfat yogurt 2 tbsp lemon juice 1 1/2 tsp soy sauce

Garnish

chopped scallion greens pomegranate seeds

Directions Preheat the oven to 400F / 200C. Season the salmon with salt and pepper and place them in a lightly greased baking dish which should be just big enough to hold the fish. In a small bowl, combine the grated garlic, tahini, and the yogurt. Then mix in the lemon juice, soy sauce and season with salt and pepper. Spread the sauce on the fish. Bake the fish for about 20 minutes or until the fish done. Garnish with chopped scallion greens and pomegranate seeds. Guten Appetit!!! Gebackener Lachs mit Libanesisch Inspirierter Joghurt-Tahini Sauce Zutaten

2 Lachsfillets oder -steaks Salz, Pfeffer 1 Knoblauchzehe, fein gerieben 2 EL Tahini (auch Tahina genannt; Paste aus Sesamkrnern) 2 EL Joghurt (ohne oder mit geringem Fettgehalt) 2 EL Zitronensaft 1 1/2 TL Sojasauce

Zum Garnieren

gehackte Zwiebelpiepen Granatapfelkerne

Zubereitung Den Ofen auf 400F / 200C vorheizen. Den Fisch mit Salz und Pfeffer wrzen und dann in eine leicht eingefettete Auflaufform legen. Die Auflaufform sollte gerade gro genug fr den Fisch sein, nicht viel grer. Den Knoblauch mit der Tahini-paste und dem Joghurt in einer kleinen Schssel vermengen. Den Zitronensaft, die Sojasauce untermischen und dann mit Salz und Pfeffer wrzen. Die Sauce auf dem Fisch verteilen. Den Fisch fr ca. 20 Minuten backen oder aber bis der Fisch gar ist.

Mit den Zwiebelpiepen und den Granatapfelkernen garnieren. Guten Appetit!!! Source: slightly adapted from Bold & Healthy Flavors by Steven Raichlen, Black Dog & Leventhal Publishers, 2010. Category: Easy, Healthy, Middle East, Seafood & Fish, Yogurt

Saturday, October 31, 2009

... such a yummy weekend at the isle of Man Food & Drink Festival 2009! shared by Samantha for The Eve Appeal & Ovacome at 6:24 AM No comments: About: Cake Competition Isle of Man, Eve Appeal Great Manx Bake-Off, Isle of Man Food and Drink festival, The Eve Appeal on the Isle of Man Reactions:

Thursday, October 22, 2009

Today we have received a lovely cheque from Cupcakes to form their donation to the Eve appeal from the Cupcakes workshops of the Great Manx Bake Off! We acknowledge receipt of 100-

Thank you, Bev & Dave!

Cupcake's "Manx Tartan" Cupcake entry.

As well as running workshops to form part of the event, Cupcakes also entered the professional division of the competition!

Here, Hairy Biker Dave (not Cupcakes Dave) struggles with his balance to keep the Manx Tartan Cupcakes all in place... It looks like traditional Manx dancing!

Cupcakes' wonderful workshops were a big hit at the Isle of Man Food & Drink festival! So much so, that the Ramsey based company are developing a DIY kit- and also provide "nudie" cupcakes and all ingredients for a fun corporate or kiddie event! You can contact them here on the Isle of Man on 07624 346466. Thank you again, Cupcakes, for helping out the Eve Appeal! shared by Samantha for The Eve Appeal & Ovacome at 8:24 AM No comments: About: Cupcakes Ramsey Isle of Man, Isle of Man Food and Drink festival, supporters of the Eve Appeal on the Isle of Man, The Eve Appeal on the Isle of Man Reactions:

Friday, October 2, 2009

Here the Hairy Bikers carefully cut into Mrs Burton's Thie Veg- the out-house of her Manx Ginger cottage! "You can't cut that!" said Si... but we were all insistent- they had to taste it to congratulate the winner of Mr Gawne, MHK & Minister for Agriculture's Judge's Choice award. Mrs Burton is an artist from Port Erin and received Mr Gawne's highest personal accolade.

Mrs Michele Moroney, semi-final judge & surgeon at Nobles, awarded her Judge's Choice to Kelly Smith, praising her use of home-grown carrots and calling it the healthy choice! Here's the Hairy Bikers showing it to the crowd! Kelly made rabbit poo out of sugar-craft for decoration. How creative! Kate Dawe's Laxey Wheel attracted Mrs Hazel Warburton's, semi-final judge previously of Fortnum & Mason, and a cake judge of the WI, Judges Choice award, largely for her

quality of craftsmanship. Guess what's under it's white frosting? Red velvet sponge cake- what a contrast! Well done Kate! (Hi to Dave from Cupcakes in this pic! the naughty Manx tartan skirts kept falling off the cupcakes so here he is adjusting them. Cupcakes scored one of the highest on taste in the semi-final!) Kate and Home-baker winner, Chloe, are sisters, and they were up til four in the morning the night before the semi-final completing their masterpieces. Baking talent must run in the family! shared by Samantha for The Eve Appeal & Ovacome at 8:41 AM No comments: About: Hairy Bikers Isle of Man, The Eve Appeal on the Isle of Man, the Hairy Bikers at the Great Manx Bake-Off Reactions:

the Winners in Pictures

Professional division . Christine spent at least 40 hours on "Fiona" the fairy, who was entirely created from sugar paste!

the Hairy Bikers taste Christine's gorgeous creation...

Here's Si the Hairy Biker holding Chloe Dawe's "Loughtan Sheep- a Manx character" He looks as if he's in heaven, holding the winning cake of the Home-Baker division, yes?

Chloe explains the creation of her gorgeous sculpture cake to the Hairies... Si himself bought the runner-up in the Professional division- The Peggy Smuggler's Cake- a 150 year old secret recipe, made by Karl Berrie, Chocolatier, of Aaron House, Port St Mary, presented in a wooden treasure box with edible gold running throughout! Here it is!

The Hairy Biker was lucky to nab it at 62!- semi-final judge Michele Moroney bid hotly for it, too!

And here are the Hairy Bikers talking to Emily, one of the Corlett Family of Lezayre's talented bakers of the "Highlights of the Isle of Man" cake. Runner-up in the Home-baker division, it was a delicious fruit cake, as green as our

Island, that all the family helped with! Ovarian cancer is a cause close to their hearts. How wonderful that they "entered for fun, shared many laughs along the way" according to Mum Barbara... then won! :) shared by Samantha for The Eve Appeal & Ovacome at 7:47 AM No comments: About: Hairy Bikers Isle of Man, The Eve Appeal on the Isle of Man, the Hairy Bikers at the Great Manx Bake-Off