Michael Chiarello: Salt Baked Whole Fish

Michael Chiarello: Napa-Based Chef and TV Host

Michael Chiarello: Napa-Based Chef and TV Host

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[BLANK_AUDIO] Any country that has a salt culture, has salt roasted fish, chicken, pork. It's been happening for centuries and centuries. So salt, I have star anise, pink pepper corns, you could use anything that can make your salt kind of aromatic. So it should be like dry snow. I have a small fish, it's a little snapper. And we're gonna take some salt, and we're gonna put it down first. So the fish goes in. Now we're gonna take a couple lemons and go in the gills. [BLANK_AUDIO] Every protein likes to start at room temperature. Then it likes to rest afterwards. 140 degrees and then throw it in the oven. It can sit actually for 30 minutes. The moisture has no place to go, cuz it makes a crust. And you come to the table and we call this getting paid for it. You bring it to the table, you walk it around. [LAUGH] And then you unveil this fish. This is so cool. So it's like a little Christmas. Like a little present. [LAUGH] And if it breaks, you just push it back together. A little bit of olive oil, goes like this. A lemon. Squeeze over the top. A little bit of herb off to the side that you can tear off. I think you have a nice supper. [APPLAUSE]
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Michael Chiarello: Salt Baked Whole Fish


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