Baking a turbot using 1150 degrees-hot, melted glass in the workshop of @glasstudionbigpink for a dinner at @restaurangrot on Gotland. The hot liquid encapsules the fish completely, creating a shell that doesn’t allow any of the juices to escape. After 20 minutes the glass cracks and dinner is ready. Check my story for the full video 🔥🔥🔥 #presstrip #visitsweden @visitsweden @svenskegram
A more popular form of cooking whole fish in restaurants nowadays is encapsulating the entire animal in a crust of salt and baking it, creating a perfectly moist dinner that also makes for an awesome tableside presentation.
Thanks to foodie Instagrammer and Foodbeast friend Anders Husa, however, we may have found a method to top the salt-baked style: cooking with molten glass. Essentially the molten glass becomes broiling material that dials in at around 1150 degrees Celsius, or just over 2100 degrees Fahrenheit.
Not only does it look amazing and generate some incredible visual effects, as the above video from Anders shows, but it also steams the fish (in this case, a turbot) to ultimate levels of tenderness and silkiness in just 20 minutes. This particular glass-cooked meal was a collaboration between Restaurang Rot and Glasstudion Big Pink in Sweden, and it looks like a fun, eye-popping, and innovative new way to cook fish.