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Brian's Photo Blog — Article 508
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Himalayan Salt Block Pesce ai Due Funghi
Tuesday 5 January 2016   —   Category: Cooking & Food
Not too long ago I wrote about my first attempts at cooking food on a Himalayan salt block as well as my Pesce ai Due Funghi recipe which I adapted from a local seafood restaurant.

Recently these two concepts merged when I made Pesce ai Due Funghi by cooking the fish on a Himalayan salt block.

This time around I bought some fresh Pacific Cod from Market of Choice in nearby Corvallis.
 
The salt block imparts a lot of salty seasoning to whatever you cook on it. Therefore, you need to get the salt block really hot — ideally around 450° to 500°F. The longer you leave the food on the block, the more salt will be imparted to it.

In this case, my Pacific cod cooked fairly quickly — just a few minutes per side. As you can see from the photo, it was fairly falling apart with tenderness!
 
For the first mushroom/fungus of the due funghi, I placed the cooked fish on top of a portobello mushroom pan-fried in a cast-iron skillet.
 
For the second mushroom/fungus of the due funghi, I topped the fish with some blue cheese butter (one tablespoon of each, mashed together).
 
And there you have it: Pesce ai Due Funghi, with fish cooked on a Him­a­la­yan salt block, accompanied by steamed green beans (seasoned with Swiss Knorr Aromat) and white rice.

The fish was so tender it literally melted in my mouth!
 
Brian's Photo Blog — Article 508
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Brian's Photo Blog — Article 508
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