Pompano in a Salt Crust Recipe

clam suppliers

| General Recipes

Cooking receipe to make clam suppliers under category General Recipes. You may find some video clips related to this receipe below.clam suppliersClam production in Britain is limited but the best are almenja fina (also known as palourdes) which the Spanish snap up. Safeway (01622 712000) has just in

[ read more ]

mackerel with mustard sauce

| General Recipes

Cooking receipe to make mackerel with mustard sauce under category General Recipes. You may find some video clips related to this receipe below.mackerel with mustard sauce 4 mackerel cleaned and filleted 1 onion finely chopped 2 sprigs thyme 1 bay leaf 1 sprig parsley 150ml dry white wine 2 tbsp coa

[ read more ]

Puffed Oven Pancake

| Low Carb Recipes

Cooking receipe to make Puffed Oven Pancake under category Low Carb Recipes. You may find some video clips related to this receipe below.PUFFED OVEN PANCAKE - 6 Servings2 tbsp butter3 eggs (1.8 grams of carbs)1/2 cup high gluten flour * (12 grams of carbs) 1/4 cup cream (2.4 grams of carbs)1/4 cup w

[ read more ]

Cabo Baja Omelette Recipe

| Mexican

Type: Cabo Baja Omelette Free Cooking Recipe - Mexican No other! Ingredients / Directions 12 Eggslightly beaten1/3 cup(s) Milk1 Onionfinely diced1/2 bunch Cilantrowith stems removed and finely diced2 Tomatoes,diced4 Cloves garlicminced1 can Diced green chiles1/4 to 1/2cup(s) Diced Jal

[ read more ]

Tag : Mexican

Videos on this recipe or similar recipes. _______________________________________
Follow by Email

Type: Pompano in a Salt Crust Free Cooking Recipe – Fish And Seafoods

Um! Yummy!

Ingredients / Directions
6 to 8 leaves romaine lettuce
1 1/2 or 2 pounds pompano
and with head and tail on
to taste
to taste
Small bunch parsley or other fresh herbs
1 (3 pound) box kosher salt
1/4 pound butter
1/2 teaspoon cumin
2 to 3 sprigs fresh cilantro
1 lemon
quartered Blanch romaine leaves in boiling water for 30 seconds to soften them. Drain
rinse in cold water
and pat dry.

Season fish lightly inside and out. Stuff cavity with parsley or herbs. Wrap fish entirely in the romaine leaves. Place a thick layer of salt in a deep baking dish. Add the fish and cover with salt
at least 1 inch deep on top. Sprinkle salt lightly with cold water to help the salt solidify while baking. Bake at 400 degrees F for 40 to 50 minutes.

Crack the crust
remove fish from salt
and then from its green wrapper. Remove fillets from the backbone
top and bottom
and place on a serving platter. Melt butter with cumin and coriander and pour over the fillets.

Serve with lemon quarters. Serves 2.

Related Recipe