When I first started my training, I remember seeing salmon cooked in a salt crust for the very first time.
Being very young and naïve I had no idea what to expect. To be honest, I thought the chef was mad to use so much salt.
The flavour and texture will blow your mind.
1 × 1.2 kg lamb shoulder bone out
freshly ground black pepper
olive oil, for cooking
4 cups (600 g) plain flour
400 g rock salt, plus extra to sprinkle
1 teaspoon finely chopped rosemary
1 lemon zested
1 tablespoon dried oregano
1 tablespoon dried chili
350 ml water
2 egg separated
100ml extra virgin olive oil
This dish inspired by one of my recent trips to the Huon Salmon farm in Tasmania. Makes a huge difference to the taste of the dish when fish is harvested at night and arrives fresh the next day. Paired with a delicious fresh and simple spring recipe.
The term acqua pazza, literally crazy water in Italian, is used in Italian cuisine to refer to a recipe for poached white fish.
There are many different variations of this sauce, from light broths, to thick tomato based sauces.
This is my version with the addition of capers, olives and basil.