Description
Against fish I adhere to the principle - the less the better. The less manipulation it is, the tastier it is. Most of all, I love fish grilled or steamed. But recently, my Arsenal was replenished by two more ways of cooking fish, in which it turns out tender and juicy and retain their natural taste and does not require long standing at the stove. The first is the fish in black salt. Just answer the question - why in black? Probably this salt in this case has more decorative effect, although many claim that salt with activated charcoal can replace the famous "Thursday Sol" and has a strong detoxifying effect. Basically, if someone is worried coal in the recipe, it is possible to do without it, the taste is not much affected, but in appearance a little lose, in my opinion. The idea was taken from the Internet.
Ingredients
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Fish
1 piece
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Salt
500 g
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Salt
250 g
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Lemon
2 Tbsp
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The food dye
1 tsp
Cooking
Cook in multivarka Vitek-4205. The fish in this way can be cooked in the oven, but in this case, the main advantage of the slow cooker – turned and went about his business. And the crust turns out in the slow cooker, not that hard, it is easier to separate before serving.
1. Fish thawed (if frozen) in a natural way in the fridge. The fish is cleaned of scale, gut, remove the fins. Rinse with cold water and thoroughly dry with paper towels (this is important, otherwise the fish may be salty).
2. Inside fish spread pickled (salted) lemons. If interesting way of leaven, you can spread, but recipes pickled (salted) lemons in nets a lot. If there is no time for the leaven, and the fish you really want, you can replace fresh lemon, previously scalded the skin with boiling water to remove bitter + herbs according to your taste+olive oil.
3. Fine and coarse salt to mix with water and food coloring. I stopped on the activated carbon, after all, a natural product after all, and the ink of cuttlefish in the sale I found.
4. In the bowl multivarki put the parchment so that it covers the bottom of the bowl and went to the boards. Parchment need to protect the bowl from damage. Parchment to grease a little sunflower oil. Put on parchment half the salt, sprinkle the fish.
5. Close the fish the second half of the salt and tamp it down a bit. The coat should be dense, no holes, so fish is prepared in its own juice.
6. To choose the mode "Control" 155 degrees 40 minutes. Cook until the end of the program. After the program is finished, remove the fish from the slow cooker and carefully, using spoons and kitchen hammer to remove the coat. By the way, fur you can break the same with a hammer into small pieces and used again, adding salt as needed. Before serving you can cut the fish to fillet, but it seems more effective to serve the fish in its natural form.
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