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Sea bream in a salt crust

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Ingredients for 4 servings:

  • 4 fish(s) , (sea bream) ready to cook
  • 2 ½ kg sea salt
  • 2 egg whites
  • 200 ml water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

simple and delicious

Mix the salt, water, and egg whites into a paste. Spread about 1/3 of the paste onto a baking sheet. Rinse the sea bream and place them tightly on the bed of salt, ensuring that two belly sides are close together at a time to minimize the salt from penetrating the abdominal cavity. Pour the remaining salt mixture over the fish, completely covering them. Preheat the oven to 200-220°C. Bake the fish for 30 minutes. Then turn off the oven, open the door, and let rest for 10 minutes. Using a hammer or wooden mallet (such as a sauerkraut pounder), carefully break up the salt coating, lift out the fish, and serve with your choice of vegetables. We love savoy cabbage and lentils with it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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