Imperial Saury with Cedar Crumble.
Given the resistance it poses to capture, the imperial saury is one of the species favored by sport fishermen, who catch it both with natural bait and with artificial bait using trolling techniques. It has an excellent taste and is endowed with all the nutritional qualities of bluefish, the category to which it belongs.
It is inexpensive and easy to debone, yet, for some reason, it is little known to the general public.
With this recipe, you can also savor the cedar crumble which will give the fish a touch of freshness.
Today I propose it to you with two types of cooking, the first in the oven and the second with the Bimby.

Thought for you

Difficulty: Medium
Cost: Medium
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

562.91 Kcal

calories per serving

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Energy 562.91 (Kcal)
Carbohydrates 27.25 (g) of which sugars 17.62 (g)
Proteins 58.95 (g)
Fat 25.13 (g) of which saturated 1.73 (g)of which unsaturated 0.11 (g)
Fibers 3.74 (g)
Sodium 193,792.23 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2 amberjack (Or imperial saury, other fish about 1.5 lbs each)
coarse salt
fine salt
1 lemon
5 leaves bay leaf
1 sprig parsley
to taste chives
to taste dried oregano (fresh)
1/2 citron (fresh)
pepper
2 tablespoons sugar
to taste extra virgin olive oil

Imperial Saury with Cedar Crumble

Tools

Parchment paper
Cutting board
Knife
enameled (large, shallow baking tray)
Baking dish large
Chopper

Preparation of Imperial Saury with Cedar Crumble

oven cooking

This is the imperial saury, a close cousin of the amberjack.
Clean the fish without removing the scales. Fill the belly with herbs and lemon.
In a baking sheet, make a bed of fine salt. Place the fish on it and cover with layers, coarse salt first and fine salt last.
Spray the surface of the salt with water and compact with the palm of your hand to avoid leaving gaps.
Place in a preheated oven at 356°F.
When you smell the aroma of the fish, it means it’s cooked. Meanwhile, prepare the cedar crumble.
Grind the cedar peel with the sugar.
Place it in a very large baking dish on parchment paper. Sprinkle a little more sugar on top, and bake it along with the fish.
As soon as the sugar melts and slightly darkens, take it out and let it cool. Part of it will solidify, and part will resemble crystals.
Remove the fish using the prongs of a fork to break the salt crust, which will fall away.
At this point, debone the fish and serve hot with the crumble, extra virgin olive oil, and pepper on top. Here is the Imperial Saury with Cedar Crumble ready.
Grind the cedar peel with the sugar in the bowl for 7 sec. at speed 7.
Then collect with the spatula and…
Place it in a very large baking dish on parchment paper. Sprinkle a little more sugar on top, and bake at 374°F on grill.
As soon as the sugar melts and slightly darkens, take it out and let it cool. Part of it will solidify, and part will resemble crystals.
Clean the fish without removing the scales. Fill the belly with herbs and lemon.
Put 700 ml of water in the bowl and bring to a boil for 8 min. at 212°F, speed 1.
Meanwhile, make a layer of salt at the bottom of the Varoma container and place the fish on top.
Position them head to tail, so they both fit.
Cover them with the remaining salt, alternating a bit of coarse salt and a bit of fine salt
Cook at Varoma for 20 min, speed 1
When you smell the aroma of the fish, it means it’s cooked.
Remove the fish using the prongs of a fork to break the salt crust, which will fall away.
At this point, debone the fish and serve hot with the crumble, extra virgin olive oil, and pepper on top.
Here is the Imperial Saury with Cedar Crumble ready.