The technique of cooking on hot lava stone: the recipe for Branzino alla Clessidra by Enrico and Roberto Cerea
Ingredients for 4 people
- 4 slices of sea bass (about 150 g each)
- the zest of 1 untreated orange
- fresh herbs (thyme, rosemary, marjoram, mint, etc.)
- 250 g water
- Extra virgin olive oil
- Salt in crystals
- Pepper in grains
Equipment
- lava stone (15-20 stones)
- 1 cast iron pot with lid (28 cm in diameter)
- 1 steel grill (27 cm in diameter)
- 1 hourglass
Procedure
Arrange the fish slices on the grill. Prepare a pitcher with water, and a saucer with orange zest and herbs: you need to have everything ready and in hand to carry out the cooking quickly.
Heat the lava stone on direct heat ahead of time: at least 20 min. of intense heat will be needed because the stones should be red-hot. In the meantime, heat the cast-iron pot, also directly on the fire for the same duration as the stones. At this point, insert the stones into the pot, which should be placed for safety on top of a metal tray that can provide a secure grip and transport to the table.
The cooking operation will have to take place very quickly, to prevent the stones from getting cold, and in this order: inside the pot, directly above the hot stones, place the orange zest and herbs to taste. Lay the grill with the fish slices on top. Next, on the hot stones pour the water in one go and immediately cover the pot with the lid, paying attention to the escape of steam. From this moment start the time counting with the hourglass: for ideal cooking leave the sea bass for 7-8 min. in the steam bath inside the pot. Serve.
