Salt-baked fish with beetroot salad and pistachio and tahini sauce from Turkey: Recipes and Tales from the Road by Leanne Kitchen

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Notes about this recipe

  • consortiumlibrary on March 08, 2015

    Delicious and very pretty. I'll make again, though will pan-fry the fish next time. With a 2 pound fish, perfect for 2 people, the salt crust is too much trouble (although the resulting fish is delicious). Be sure not to scale fish as scales make it easier to separate the fish from the salt crust. I made with golden beets, which made a lovely salad when combined with radicchio and cilantro. Don't leave out cilantro -- it adds a nice fresh touch. Instead of passing pistachio sauce separately as recommended, I turned it into a plate smear and put the fish half over it. Also, the recipe makes more pistachio sauce than you need. I cut it in half and the resulting amount would have been perfect for a full recipe of everything else. If you need to go gluten-free, the pistachio sauce would be fine without including bread. Finally, the recipe calls for a 6 3/4 pound fish which elevates precision above common sense - my fishmonger would laugh if I asked for that size fish, no more, no less.

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