Fish in Salt Crust
- 2 Fish(es) (Gilthead seabream or Sea Bass)
- 1 Kg Sea Salt,
- 4 clove(s) of garlic
- Salt and Pepper
Remove the scales from two medium or large fish (depending on your appetite) – this is best done at the fish counter – and wash them. Dry and cut diagonally twice on one side. Then rub in a little salt and pepper. Peel off the cloves of garlic, cut them into longitudinal slices and insert them into the slices. Place the rest in the belly. Spread a layer of the salt on an oven tray, place the fish (with head) on top and cover with the remaining salt.
To make the covering layer easier to form, you can mix this part of salt with some water or with an egg white. Then press this layer firmly against the fish and make sure that all parts of the fish are covered – you may need a little more salt depending on the size of the fish.
Now put the fish into the oven preheated to 200°C – 225°C. Take the fish out of the oven after 25 to 30 minutes.
Wrap the upper layer of salt and carefully place the fish on a serving plate. The fish will then have the full taste of the sea.
You can serve them with mayonnaise, vinaigrette or aioli. Simple boiled potatoes with a little melted butter also taste very good.
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