French · IV The Method
Whole Roasted Fish: Salt Crust Method
I
Origin
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II
Description
Salt-crust roasting — packing a whole fish in a thick envelope of coarse salt and baking until the salt forms a hard crust — cooks the fish by retained steam in a sealed, lightly salted environment. The finished fish is broken from the crust at the table; the flesh is extraordinarily moist and delicately seasoned.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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