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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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!
Ingredients
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)
- to taste Salt, pepper
Instructions
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:
- 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.
Nutrition
Calories: 5613kcalCarbohydrates: 721gProtein: 295gFat: 154gSaturated Fat: 23gPolyunsaturated Fat: 23gMonounsaturated Fat: 99gCholesterol: 336mgSodium: 176801mgPotassium: 7688mgFiber: 38gSugar: 6gVitamin A: 44042IUVitamin B1: 8mgVitamin B5: 11mgVitamin C: 152mgCalcium: 1179mgIron: 66mg
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