Back
Snapper a la Sal
Recipe by Miguel Maestre
- Steps
- Ingredients
Steps
- 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 constant stream, 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 180C. Cook fish, hood closed, for 20-25 mins, until eye of fish is white.
- To serve, peel away salt crust. Using a knife and spatula, remove portions of fish to a serving plate. Serve with ajo.
