Bake your fish in a kilogram of sea salt instead of aluminium foil? It’s not the most popular choice, which is father unfortunate. This is a method that has been used for centuries. A fish baked in a salt crust is never too salty, and is always very tender and unbelievably succulent. Italian fishermen have been preparing fish this way for ages. Vladimir Pavlov is following in their footsteps. RTG TV’s chef will reveal all the secrets of this ancient preparation method while adding his own experimental touches. You’ll learn what you can add to enhance the traditional recipe, how to appealingly present the dish, and, of course, how to make the delicious acqua pazza sauce to accompany it. Acqua pazza translates as “crazy water”, and Vladimir will also let you in on how this delectable sauce ended up with such an interesting name. Watch The Geography of Taste on Russian Guide.