Ingredients
Serves 4Snapper a la Sal
2kg rock salt
1.5kg whole snapper, cleaned, scales left on
2 lemons, thinly sliced
Ajo:
3 garlic cloves, peeled
1 egg yolk
1 small boiled potato, peeled
100ml extra virgin olive oil
Pimientos Morrones
Serves: 8
6 large red capsicums
5 garlic cloves, unpeeled
¼ cup (60ml) olive oil
¼ cup (60ml) extra virgin olive oil
1 tbsp chardonnay vinegar
1 tbsp chopped flat leaf parsley
1 bunch chives, finely chopped
Method
Snapper a la Sal
This gluten free dish is great for a special occasion.
To make ajo, using a mortar and pestle, crush garlic and a pinch of salt until smooth.
Add egg yolk and mix to a paste. Add potato and pound until smooth.
Transfer to a bowl. Gradually whisk in oil, in a thin, slow stream, whisking constantly, until consistency of mayonnaise. Season to taste.
Scatter enough rock salt into a large baking pan to cover base of pan. Place half of lemon slices over salt and top with snapper. Cover with remaining lemon and salt, leaving eye exposed.
Preheat a hooded barbecue to medium or 180°C (or oven at 180°C). Cook fish, hood closed, for 20-25 mins, until eye of fish is white.
To serve, peel away salt crust and, using a knife and spatula, remove portions of fish to a serving plate. Serve with ajo.
Pimientos Morrones
Preheat oven to 210°C. Wash capsicums, place in an oven tray with garlic and drizzle with olive oil. Season. Pour a little water into oven tray to cover 5mm of the base. Roast for 40 minutes, turning every 10 minutes, or until flesh has softened.
Transfer capsicums to a bowl and cover with plastic wrap for 5 minutes. When cool enough to handle, peel and seed capsicums, saving any juice from capsicums.
Place capsicums, peeled garlic cloves and any juice in a ceramic or glass bowl with extra virgin olive oil, vinegar and parsley. Stir to combine. Serve garnished with chives.