Pandora Roasted in Salt, or Pagello al Sale: The first time I was ever served fish cooked this way, I was astonished at how tender and tasty it was. Italians also bake sea bass in salt, and indeed, that was what I was served. You could also roast any other not-too-oily fish this way.
Prep Time: 30 minutes
Cook Time: 35 minutes
Ingredients:
- 1 pandora, weighing about 2 1/2 pounds (1 k)
- A half a carrot, a small rib of celery, and a few sprigs of parsley, minced together
- A bay leaf
- 4 cloves garlic, peeled and crushed but left whole
- Olive oil
- A quart of dry white wine
- About 8 pounds coarse kosher or sea salt
- Pepper
Preparation:
Clean and scale the fish, the wash it and pat it dry. Season the cavity with a sprinkling of salt and pepper, the bay leaf, and a tablespoon of the minced herbs.
Put the wine and the garlic in a deep dish, and marinate the fish in it for about 20 minutes. Meanwhile, preheat the oven to 450 F (220 C), and lay down an inch of salt (2.5 cm) in an earthenware oven dish. Drain the fish well, lay it on the bed of salt, and cover it with enough salt that the layer above it is about a half-inch thick.
Bake the fish, figuring about 14 minutes per pound. When the fish is done, the salt should have formed a golden brown, hard crust; break it open at the table to reveal the fish within, and serve.
Serves four.
Put the wine and the garlic in a deep dish, and marinate the fish in it for about 20 minutes. Meanwhile, preheat the oven to 450 F (220 C), and lay down an inch of salt (2.5 cm) in an earthenware oven dish. Drain the fish well, lay it on the bed of salt, and cover it with enough salt that the layer above it is about a half-inch thick.
Bake the fish, figuring about 14 minutes per pound. When the fish is done, the salt should have formed a golden brown, hard crust; break it open at the table to reveal the fish within, and serve.
Serves four.
