Salt-roast a fish and keep all the pristine flavor and juiciness. The surface is a tad salty, but nearly all the meat is perfect. Testimonials for this technique go back to ancient Rome.
Garnish each bowl with a shrimp, a drizzle of Pernod if desired, and a piece of fennel frond.
"Often you find that there are ways you can improve techniques or recipes," says J. Kenji López-Alt, author of The Food Lab: Better Home Cooking Through Science.
“They're intense just like the fireworks of the lava that spits out of the volcano.” Melissa Daka on wine from Italy's Mount Etna
“They're intense just like the fireworks of the lava that spits out of the volcano.”