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Chef Mavro's Salt Crusted Onaga w/Fresh Ogo Sauce

Learn how to make Chef Mavro's signature dish: Salt crusted onaga with fresh ogo sauce.  Visit Chef Mavro's website: chefmavro.com for an amazing dining experience!


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Prep Time: 30 | Cook Time: 15 | Ready In: 45
Ingredients: Print   Add to cart
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Salt Crust Dough:

  •  1  pound Rock Salt
  •  2  pounds Flour (all purpose)
  •  3  each Egg Whites
  •  1  cup Water
  •  1  tablespoon Rosemary, dry
  •  1  tablespoon Thyme, dry

Fish:

  •  1  each Whole Onaga (Long Tail Red Snapper, 2 lb.)
  •  1  pound Spinach Leaves
  •  3  tablespoons Olive Oil
  •  3  each Garlic Cloves (finely chopped)
  •  2  each Ti leaves (large)

Fresh Ogo Sauce:

  •  2  each Shallots (finely chopped)
  •  3  each Garlic Cloves (finely chopped)
  •  6  tablespoon Olive Oil
  •  1  each Tomato (peeled, seeded, diced)
  • 1/2 cup White Wine
  •  1  sprig Tarragon (finely chopped)
  •  1  sprig Chervil (finely chopped)
  •  2  tablespoon Green Onions (finely chopped)
  • 1/2 cup Ogo (Hawaiian Seaweed, finely chopped)
  • Salt, pepper to taste

Cooking Process:

Method for the Dough:

Sieve the flour into a mixing bowl.  Add the rock salt, rosemary, thyme and eggs with half a cup of water.  Mix until a stiff dough is formed with the remainder of the water. Roll out the dough to get enough to wrap the fish.

 

Method for the Fish:

Ask your butcher to remove the fillets from the onaga keeping the skin on.  Saute the spinach with garlic and 3 tablespoons of olive oil.  Season to taste and cool in the refrigerator for a few minutes.  Put the ti leaves on the dough to protect the fish from the salt (the top of the fish will be protected by the skin).  Arrange the spinach on the ti leaves with the two filets skin up (laying side by side) on the top of spinach.  Wrap the onaga in the rock salt dough and shape the dough like a fish.  Bake in the oven for 25 minutes at 375 degrees.

Method for the sauce:

In a sauce pan saute the shallots in olive oil for a few minutes. (Do not color the shallots) add the garlic and white wine, and reduce to half.  Add all the other ingredients.  Finish with olive oil.  Season to taste.

 

 

how to serve:

To Serve:

At tableside cut the crust lengthwise, removing only the top of the crust. (Extra caution should be taken so that no salt crystals fall onto the fish).  Remove the skin from the fish. On individual plates, place the spinach on top of the fish and arrange the sauce around the fish

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