Salt-crusted gilt-head sea bream | Juicy Spanish fish dish

Name: Salt-crusted gilt-head sea bream | Juicy Spanish fish dish
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Spanyol konyha
Ingredients: 2 Gilt-head sea breams; 1500 g Sea salt; 2 Eggs; 2 Lemons; 4 sprigs Rosemary; 4 cloves Garlic; 30 ml Extra virgin olive oil; 500 g New potatoes

(0)

50 min

Under an hour

Kifli Kukták

A 'Dorada a la sal' az egyik legnemesebb spanyol tengeri fogás: a durbincs a kemény tengeri sókéreg alatt a saját gőzében sül vajpuhára és hihetetlenül szaftosra. Friss rozmaringgal, citrommal és ropogós újburgonyával az igazi mediterrán életérzés pillanatok alatt az asztalra varázsolható.

Preparation method

Preparation

Preheat the oven to 200 °C. Thoroughly rinse the sea bream under cold water, then pat completely dry with paper towels, both outside and inside the cavity. Leave the scales on the fish, as this protects the fish meat from direct salt while baking.

Cut one of the lemons into thin slices. Place 2 slightly crushed garlic cloves, fresh rosemary sprigs, and the lemon slices inside the cavity of each fish.

In a large bowl, mix 1500 g of coarse sea salt with the lightly beaten egg whites of 2 eggs (or a little water) until you get a wet sand-like consistency.

Chef's tip

Always leave the scales on the fish when baking in a salt crust! The scales form a natural protective layer, so the salt is not absorbed into the meat, ensuring perfect juiciness and gentle steaming under the crust.

You can make a great homemade garlic aioli sauce from the unused egg yolks, which is a traditional accompaniment to Spanish fish dishes.