10 | the Monster Slayer Chronicles April 2015
Salt Baked Mud Golem Loin
How to cook Mud Golem Loin in a salt crust
Ingredients
- 1 x 450g/1lb Mud Golem Loin
- 1kg/2lb 3oz coarse rock salt
- 3-4 fresh rosemary sprigs
- To serve lemon wedges
Preparation method
1. Preheat the oven to 200C/400F/Gas 6.
2. Scale and debone the Mud Golem Loin (or you can ask your Dante the butcher in Haitian Square Market or local Tank to do this for you).
3. Place a layer of sea salt in the bottom of a roasting tin large enough to hold the Mud Golem Loin comfortably.
4. Dry the Mud Golem Loin with kitchen paper. Make a slice cut to make an envelope and stuff the cavity with fresh rosemary sprigs.
5. Lay the Mud Golem Loin on top of the salt, then cover the Mud Golem Loin with the remaining sea salt. The Mud Golem Loin should be completely enclosed by the salt. Sprinkle a bit of water on top of the salt (this will help it to form a crust).
6. Place the roasting pan in the preheated oven and cook for 25 to 35 minutes.
7. Remove the roasting pan from the oven. Break the salt crust with a palette knife. Using a pastry brush, remove the salt crystals from the surface and from around the Mud Golem Loin sides.
8. Using a fish slice, carefully remove the Mud Golem Loin from the salt and place onto a serving plate. Carefully remove the Mud Golem Loin skin and any bones found.
9. Serve with lemon wedges.