Salt Crusted Fish

In addition to simply chronicling my gluttony, one of the purposes of this page is to provide cooking tips.  Sadly, these days I don’t get as much kitchen time as I would like but when I stumble across something that’s good AND easy AND tasty well … it makes me happy.  Even if dinner time ended up being 11:30pm.

Roasting fish in a salt crust seals in moisture and flavor and couldn’t be any easier.  Mix kosher salt with a little bit of water (until it feels like damp sand).  Spread it over a cooking sheet. Drop a cleaned whole fish on top.  Stuff the cavity with lemon, orange and fennel slices and cover with more salt. Bake at 400 for 25 minutes (for a 1.5 lb fish) and that’s it. Healthy and impressive looking.

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I like to top it off with an easy tomato salad. Just chopped tomatoes, olives, capers, shallots (chop these very finely) and garlic chives tossed with olive oil and sherry vinegar.

Tom

If you mess up your potatoes, you can do what I did. Crush and then fry them with garlic in duck fat. It was tasty enough to make me forget what I had originally planned to prepare!

Tater

Something to Start

Somethingtostart

On Sunday Bob and I had dinner at Bradley Ogden’s (http://www.chefbradleyogden.com/) restaurant in Las Vegas.  We opted for a five course menu with pairings (which turned out to be seven courses because the kitchen was so generous). The meal was generally excellent, but the amuse was amazing. I haven’t been into oysters lately but this little Kushi beauty was tender and succulent. When I saw it I thought the American Sturgeon Caviar was overkill … it wasn’t.  The picture was taken with an iPhone so it’s a bit dark, but the new iPhone 4 with flash is on its way to Bob so hopefully that won’t be a problem in the future.