José Andrés: Lubina a la Sal (Salt-Baked Red Snapper)

Salt-Baked Red Snapper
(Lubina a la Sal)
José Andrés (Café Atlántico, Oyamel, Minibar)

Salt-Baked Red Snapper
(Lubina a la Sal)
José Andrés (Café Atlántico, Oyamel, Minibar)

Read the transcript of this video
Who likes sea bass? [APPLAUSE] Here we have a big bowl of salt. We only put water and salt, and we make a bed. Who doesn't like to make the bed in the morning, same thing? [LAUGH] And put a little kind of bed in the bottom. You get the fish, the best is a good red snapper. We put it right here, we cover it perfectly. Two pounds and a half, 27 minutes, 400 degrees and this goes into the oven. So, the fish is ready, I need two spoons and you're gonna take. Okay, can I get the plate? And you're gonna put it right here. When you take the salt out, you're gonna do a cut right here on the side. You're gonna do a cut right here on the head, and then you're gonna go and you're gonna take out the skin, and it's gonna come out perfect. And the only thing you do now, take a look. We put it right in the platter, and then you can go a little bit of [UNKNOWN]. And then you can do a little bit of cherry vinegar. And then we can get, again playing with the same ingredients, herbs you put them right on top. And your guests are gonna love you. [APPLAUSE] [BLANK_AUDIO]
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José Andrés: Lubina a la Sal (Salt-Baked Red Snapper)


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