Mix 2 cups balsamic vinegar, half a cup olive oil, a teaspoon of minced garlic, a teaspoon of thyme, and a half teaspoon of oregano in a large bowl. Add Spanish mackeral fillets, with thier skin still on. Cover, then refrigerate for an hour. Remove the fillets from the bowl, place them on a baking pan, and sprinkle them with capers. Bake for 15 minutes.
Whip egg whites (stiff peaks). Mix in fennel,coriander, caraway and anise seed, lemon and orange zest, and Kosher salt. Gritty texture is good.Cover fish with thick layer of mixture but leave head and tail esposed. Bake at 450-degrees for 30-minutes and then let stand for 10-minutes. Wow your guests with a peek before pealing away and discarding salt-crust. Discard skin and with large spatula carefully remove intact fillet and persent over leaks. (any gutted, scaled, finned, white meat whole fish)
2 cups cooked rice 2 cups cooked fish 4 hard-boiled eggs 1/2 cup evaporated milk 3 tablespoons parsley salt and pepper. Chop the eggs and parsley. Combine all ingredients and heat in a double saucepan.
