Make your kitchen an adventurous place, and experiment more

Fish adventures in Estoril

I became a constant customer of the Peixaria Estoil Mar and was buying the same fish all the time until one day, Susana the owner, had a little chat with me and introduced me to the different fish on her counter.

Salt-baking Imperial kitchen experiment

I took an Imperial home, it has a lovely orange/pink color and curvy shape.  Susana told me that it is a delicate, tasty white meat and that it would be ideal for baking with salt.

Eloisa Dias, the amazing assistant and expert fish-cleaner, prepared the Imperial for me. Susana gave me the recipe, and off I went. Excited to try something new.

I prepared the salt and egg-white mixture to wrap as per Susana’s tips,  and then realized that I didn’t really know what I was doing, so I went on YouTube to get specifics. I found a video that showed how to wrap the fish with the salt mixture and I felt more comfortable with the visuals.

Documenting kitchen experiments is crucial

I photographed my process and did some short videos. I was so proud of my salted fish.

When I finished documenting it, I placed the fish inside the preheated oven and let it bake for 25 minutes.

The alarm went off, and I removed the fish and put it on the table to cut the salt off the fish.

I was excited and totally overwhelmed. I didn’t know where to start but I did save the video.

The video showed someone sliding a sharp knife over the salt and forming a perfect square.  They peeled off the salt, and the fish’s skin came off with the salt leaving a perfect fish waiting to be removed from the salt cocoon. It was beautiful.

Removing the salt from the fish

I placed my knife over the salt and forced it down a bit to start cutting, and nothing happened.  The salt was really hard.  I changed the knife’s angle and used more force.

Nothing. I used the knife’s tip to dig into the salt, thinking that I could make a tiny hole and then start slicing, but I couldn’t make a dent.

I began to pound the salt with the knife’s tip – salt splattered everywhere and still, sadly, not even a dent.

This kitchen experiment was becoming more of a work out.

By now, I was getting a good workout and feeling frustrated, so I got a hammer.

I pounded on the salt. More splatters all over the kitchen counter and the floor. I thought I should stop to clean it up, but an obsessive force came over me, and I continued to pound at the salt.

I put the fish inside the sink and turned on the water, hoping to soften up the salt, but that didn’t work out either. I turned the fish around and continued to pound away, and a little piece broke off.

I could see the pink fish inside and felt triumphant. Sweaty and furious, but triumphant. I picked up the knife and continued to hack at the salt. Bits and pieces of the fish were flying around with the salt as well, but I did not give up.

I don’t know how long it took me to get that fish out and when I did, it was in pieces and didn’t look anything like the YouTube video. It looked like it had been in a war. I didn’t photograph it.

I removed the excess salt from the mangled pieces of fish and served it with a beautiful fresh, green lettuce salad. Despite its appearance, the fish tasted fantastic. It was tender, moist, and delicious. I squeezed fresh lemon juice over it, and that was it,  a perfect lunch and a perfect kitchen experiment.

But, I don’t think I am going to try to bake a salted fish again.

I love my kitchen experiments, even when they involve missteps and hours of cleaning. 

Cooking for fun

 Kitchen experiments are ongoing, they keeps my curiosity and desire for challenges satisfied. I’m what many may call a beginner/easy meals type of cook. But now, with some practice, I take more risks.

My kitchen is my experimentation lab.

Cooking is like traveling without leaving my house. When I read a recipe, I feel like I am walking into someone else’s kitchen.

I visualize that steamy room full of pots and pans in my mind, with someone at a cutting board slicing away, and little cups with ingredients that will soon be thrown into a large pot. I see the stove, the countertop and always imagine a big window that allows bright sun rays into the room.

I have been cooking much more since I have come to Portugal. The simple reason is that I want to eat well.

When I lived in the Alentejo, I cooked many meats. I ate lots of pork, chicken and once in a while, I had cow meat.

I have focused on one pot recipes for the winter months since I have moved to Lisbon. I keep all summer recipes very light.

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Updated October 2025