fish recipe from spain?

Question

When we were in Marbella we ate a fish covered with salt. They remove the salt before serving the fish to you removed of the skin. We would love to have the recipe. The fish was so good. I think it is called pescado al sal but I am not sure. Thank you in advance for an answer

Answer 1

You will need approx 10lb sea salt and a bream that is 21/2 - 3lbs in weight,
Preheat the oven to 325
Clean the fish or have it cleaned for you.
Next line a large deep casserole dish with tin foil, you will need one large enough to take the fish and salt as well.
Fill the bottom of the casserole dish with approx 8ins of sea salt and then lay the fish on top.
Cover with the rest of the salt
Put casserole dish into oven uncovered and bake for 1hr, then reduce to 175 and continue to cook for another 30mins.
Remove the fish from the dish in the aluminum foil--the salt will be very solid and hard.
Break the salt mold taking care not to destroy the texture of the fish. And there you go a beautiful bream baked in sea salt

Answer 2

Hope this helps.

Gilded to the Salt

A plate very simple to make and exquisite


Ingredients (4 people):

1 Golden kilo and 1/2 of
4 kilos of fat Salt
Water

Preparation:

Step 1: The whole and descamado fish must be used (without gutting) so that it does not take much salt. The dry gilded one in a great mud source is placed, after putting in the base a good layer of salt. Later it is covered with the rest of the salt, covering it totally. Finally a little lies down superficially of water that must help to form a scab of salt upon the fish.

Step 2: One puts in the furnace already warms up previously to 180º during about three quarters of hour approximately.

Step 3: Once removed from the furnace it is necessary to break the scab with a hard instrument (it does not discard a hammer). Its delicious meat with recommended sauces is cleaned to the fish, serving.

Variants and tricks. It is possible to be done with heavy fish such as the sea bream, the lubina... One accompanies with sauce mayonnaise, tártara, garlic sauce... Or a little oil and lemon. The rest of one gilded to the salt do not throw them, are ideal to do one riquísima empanada Gallego.

A restaurant that fabulously does well the gilded one to the salt is indeed the Restaurant the Gilded one.

Prescriptions related to gilded to the salt:

Gilded to the furnace
Tartar marinado of Gilded
Salt Maldon
To conserve fish to the salt




http://66.218.71.231/language/translation/translatedPage.php?tt=url&text=http%3a//www.euroresidentes.com/Recetas/pescado/dorada_a_la_sal.htm&lp=es_en&.intl=us&fr=ybr_sbc

Answer 3

Pescado al sal would describe what you ate, but finding actual SPANISH (as opposed to Latin American) recipes online is almost impossible. Go to a bookstore and flip through the Spanish cookbooks there, especially those by Penelope Casas. You might find it there.

Answer 4

I like em pan fried, thats what I'm making for lunch

with rice, salsa, broccoli, and squash