Gourmet Safari with me on the Amalfi Coast – let’s go early October 2015!
One of the best things you can do on the Amalfi Coast is EAT! But how often are we not in the right place for long enough to research those great ‘eateries’, restaurants, hot spots and places to visit? All too often.
My Gourmet Safaris will take all the anxiety away. All you have to do it get yourself to Rome and we will do the rest! And I highly recommend a few days in Rome to get over the jet lag, so a mid/end week arrival is ideal and we will get you into Positano and your lovely four star accommodation by Saturday when we start our fun and food. We will farewell each other and our tweaked appetites the following Saturday. Click on the Gourmet Safari link below to take you to our brochure with all the details and contact me on firstname.lastname@example.org if you have any questions.
Click on the following link GOURMET SAFARI to give you an idea of where this magnificent week of fun and food on the Amalfi Coast will take you. Only 8 of us will go at one time so book now for your Gourmet Safari!
Our second Amalfi Coast dinner at Bei Amici in Darling Pt Sydney on April 14 is now a full house… again! But please contact Bei Amici if you’d like to book in for a future Amalfi Coast dinner, OR you never know, we have an excellent ‘ wait list’ for this one. The more requests, the more chances of getting Felix our talented chef to whip up plenty of my delicious dishes from Amalfi Coast Recipes, which he does so brilliantly!
In the meantime, here is one of my favourite Amalfi Coast dishes! …and as easy as falling off a fish!
Pesce sotto il sale x 6 pers Secondo
Infallible Baked Fish under Salt!
Pasquale Marino Praiano
Pasquale taught me to cook this dish years ago and I have never tried better anywhere else in the world, whether at a friendly fisherman’s dinner party or a 5 star restaurant.”Your fish MUST be screaming fresh” says Pasquale, “ and only have it gutted…….you NEED the scales to protect the fish from taking in salt, to trap the flavour and for easy skinning once cooked”. The other trick is in the stiffened egg whites you will need to bind your two different salts together ( fine and rock); you don’t need too much, and always use wet hands while preparing your salt shell!
Pasquale has it down to an art; once the fish is cooked he gently chisels around the base of the shell and simply lifts off the top in one piece like the lid of a sarcophagus exposing the treasure within!
Two x 1 k snapper fish (any good white fish will do but snapper is best) gutted but NOT scaled
2.5 kilos of salt (mixed half rock & half fine)
2 egg whites stiffened
For every kilo of fish I use just over a kilo of mixed salts.
EVO 300 ml
Mint ripped into pieces (a lot)
Vinegar – white or a drop of aged balsamic
Mixed well together until you get the right balance by tasting. Everyone’s palate is slightly different according to acidity.
Mix your two salts together and fold in the stiffed egg whites.
Spread a fine layer of salt mix onto a large baking tray then lay your two fish on top – head to tail to head. Pour all remaining salt over the top and with wet hands start to pack the salt onto the fish being careful to seal every holes, you don’t want to see one scale poking through!. The fishes should be well sealed (except perhaps the tail which can poke out – but not the head!) and they should resemble a white snowman sculpture when finished and very well sealed.
Bake in a mod oven ( 180) for apx30 – 40 mins . Apx ½ hr per kilo. It is better to do two x 1 k fish than one 2 k fish………tastier and easier cooking time. I never do this recipe with fish bigger than 1,5 k.
You will see the salt crust is golden when ready.
Crack crust near the base of the fish shoulder ( somewhere you don’t mind a little mess as the crust will be very hard!) with a kitchen hammer and knife. It should come away in one piece, but don’t despair if it doesn’t. Check the fish flesh is done then proceed to crack the rest open o pop the salt lit back on and into the oven if not yet ready. Then chisel away removing all the salt and gently peel off the scaled skin, this should come away easily. Plate up swiftly so the fish doesn’t get too cold, avoiding those bones. Drizzle each portion with the mint dressing. IF you have a terrific aged balsamic, you will need just a few drops on each portion of fish and a mint leaf or two with nothing else! Buon appetito!