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Ingredients:
Fish: For this dish, the best fish
to use changes depending on the time of year. Logos is one favorite.
Alternatively, you might use fangri or dentex, (But only if you can find
them over 3kg in weight) Sea bass is also suitable.
150gr of butter
½kilo Jumbo Prawns
250gr Mushrooms
½kg Boiled
baby Octopus
250gr Tomatoes
100gr Green Paper
3 Onions
1 teaspoon of black pepper
1 teaspoon of salt
1 measure of soy sauce
1 glass of water
Vine-Leaves
10 kg of salt in which to cover the fish.
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Cyprus Kitchen
SALT-BAKED FISH
Preparation: In the order that the ingredients appear in the
list, place them in a frying pan and fry
lightly. Then place them in a bowl to cool
down. Using a very clean, metal baking-tray,
smear butter over its surface. Over the
butter, spread out lightly-boiled, fresh
vine-leaves should be very fresh(preferably
caught within the last hour). After being
caught, the fish should have been cleaned
and let for one hour prior to this stage of
preparation. Using a wooden spoon, pack the
pre-prepared marinade in to the belly of the
fish. Then, with a knife, left the
surrounding vine-leaves to completely cover
the fish. Now encase the fish with around
ten kilos of salt and leave to stand for
half an hour. Pre-heat your oven 180 degrees
and place the salt-covered fish in it for 50
minutes. After removing from the oven,
carefully place pieces of lemon peel around
the fish. For effect, you might want to pour
a measure of spirit alcohol over the fish so
that you can bring it to the table in
flames. To serve, berak the hard-baked salt
with a hammer and chisel
(Note: Throughout
cooking and preparation, the fish never
comes into contact with the salt, so, once
the seal ,s opened, add salt to taste. The
beauty of cooking the fish in salt is that
it cooks in the salt rather than in the
direct heat of the oven.)
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