December 23, 2015

Red Snapper in a Salt Crust with Rosemary Baked Potatoes, a New Taste for Christmas dinner

Natacha Sanz Caballero Vegetables, Fish baked potatoes, fresh fish, red snapper, red snapper in salt crust, rosemary baked potatoes

To many reading this post, the pictures might be a bit shocking. I’m sorry you had to wake up to a fish staring at you! This, for me, is nothing new, or should I say, would be nothing new if I were in Spain. Growing up on the Mediterranean, that’s the way I was used to seeing fish on a regular basis, whether straight out of the sea or at the fishmonger. Fish was, and is, bought whole. At most, you would ask the fishmonger to clean it for you, maybe descale it and have its head and tail removed and set apart, not to discard, but to use to make fish broth. When I moved to Fort Wayne from Canada, I was disappointed not to be able to find fish with their heads and tails, or shrimp with their heads on. There went my hopes of being able to make fish stock, and fideuá, and seafood paella or seafood stews. Even the fishmonger at my local supermarket couldn’t provide me with whole shrimp, since it arrived to him already beheaded.

That’s why I get so excited when I find a whole red snapper like the one I found this weekend. I was almost jumping for joy. What happens is, I think, that it’s Christmas time, and many markets and supermarkets carry products they would otherwise not carry. I even found jamón ibérico, ibérico ham! I plan to dedicate a section to Spanish cured meats in this blog, but I have to explain what ibérico ham is, so you can understand my excitement. Ibérico ham is a Spanish delicacy that truly has no equal. It comes from the ibérico pig, also known as black pig, which grows in meadows of oak and cork, feeding, in the last part of their lives before slaughter, strictly on acorns, or acorns and grain. The result is a finely marbled and very aromatic dark red meat, with a fat that is oleic acid, similar to olive oil, thanks to the pig’s acorn diet. So not only it is absolutely delicious, but it’s even good for you!

I always find it interesting to see what different countries and cultures eat for Christmas, or for their main celebrations. I remember in Canada it was turkey. Thanksgiving in Canada happens in early October, so by December, Canadians are ready to enjoy turkey again. Things are a bit different here in the Midwest, even though my husband Dave will have turkey any time. Some Christmas’ I’ve made turkey, but for the most part, I try something different, like a succulent roast lamb with garlic and rosemary. Ham seems to be popular, as well as crown roast.

In Spain, and particularly on the Mediterranean coast, where I grew up, good fish is always on the table. Besugo a la sal, red sea bream in a salt crust, is a favorite. It always strikes me how easy this fish is to make, and how impressive it is when you bring it out of the oven and break the crust in front of the guests. Surprisingly, this fish is not salty at all. The salt you cover it in forms a crust that almost acts as a crockpot, sealing the juices inside of the fish and under the skin. That’s why it is so important not to descale or skin the fish. Seriously, this is the easiest way I know to cook fish. Don’t be scared away by what seems complicated, it is very simple to make, and the result is outstanding. By the way, I used red snapper because that’s what I found at the fish store, but you can use sea bass or guilt-head bream with similar results.

I like to serve it alongside potatoes, and rosemary roasted potatoes is one of my favorites. Some people like to accompany the fish with alioli. I like it as it is, maybe with a few drops of lemon juice. This fish is so good, I don’t want to hide its taste.

 

RED SNAPPER BAKED IN SALT CRUST

Pargo Colorado a la Sal

Ingredients:

 1 red snapper, about 3 pounds

3 pounds coarse salt

1/2 cup water

2 bay leaves

1 lemon

1 Tbs extra virgin olive oil

1 tsp finely chopped parsley

 

Have the fishmonger remove the insides of the fish, but not the scales.

Preheat the oven to 450º.

Rinse the fish and pat dry with paper towels. In a bowl, mix the salt with the water to moist it slightly.

Pour part of the salt in an oven tray, preferably not much larger than the fish, in a 1/2 inch layer. Place the fish on top. Cut half a lemon in slices. Place the bay leaves and the lemon slices inside of the fish. Pour the rest of the salt over the fish to cover it completely, leaving the tail uncovered. Press down with your hands to cover it completely and form the shape of the fish. Bake for 40 minutes (or about 14 minutes per pound).

Remove from the oven and, using a pointy knife, run it along the side of the fish. Crack open the salt crust and remove it in as big a piece (or pieces) as possible. Ideally, the fish skin will be attached to the salt crust and be removed with it. If not, or if some skin remains, remove it gently.

With a spatula, gently lift the top filet and place it on a serving plate. Remove the central bone and discard it. Carefully lift the bottom filet and place it on the serving plate.

To serve, drizzle with the olive oil and sprinkle with chopped parsley. Serve with sliced baked or steamed potatoes.

 

ROSEMARY OVEN BAKED POTATOES

Patatas al Horno con Romero

Ingredients:

5 medium potatoes

A few sprigs of rosemary

3 Tbs extra virgin olive oil

Coarse sea salt to taste

 

Preheat the oven to 450º.

Wash the potatoes and slice them into 1/2 inch thick slices, without peeling them. Place them in a bowl and toss them with the olive oil.

Line a baking sheet with parchment paper and place the potato slices on top, in one layer. Spread the rosemary sprigs over the potatoes and place in the oven.

Bake the potatoes for 10 minutes and turn them over. Bake for another 10 minutes and remove from the oven.

To serve, arrange the potatoes on a serving plate and garish with the rosemary.