A wonderful dish – baked fish in salt – the recipe is simple, the taste is excellent! The effect of baking in salt is similar to cooking in parchment: the salt absorbs moisture and turns into a hard shell, creating a vacuum inside and retaining all the aromas and juices. At the same time, there will be no salted fish! This fish in salt recipe includes lemon, thyme, bay leaf. You can try adding more exotic ginger. Since the baked fish will not become crispy on the outside, it is best to remove the skin. However, before that, I recommend inviting guests to look at the fish in the salt “shell” – a rather curious sight.)
Summary
Course
Baking
Servings (Default: 5)
Ingredients
Sea fish (sea bass, etc.) – 1 pc. (from 900 g to 1.3 kg)
Preheat oven to 230 degrees. Wash fish, cleaned from scales, well inside and outside. Pat dry with a paper towel.
In a large bowl, stir together salt, protein, and 2 tbsp thyme leaves. Place the salt mixture on the bottom of the mold in a thick layer about 1.5 cm thick.
Spread half the lemon circles, thyme sprigs, parsley and bay leave in the shape of a fish. Put the rest into the fish.
Season the fish and cover with the remaining protein salt. Spread the salt evenly, completely covering the fish (tail may remain outside).
Fish in salt is baked in the oven for 30-45 minutes (15 minutes for every 450 g of weight). Some cooks check the readiness of the fish in this peculiar way: they pierce the salt and fish with a metal skewer, and then apply it to the chin (under the lower lip) for 15 seconds – if the metal is very warm, the fish is ready.
Remove the dish from the oven and let sit for 5 minutes. Gently but firmly break up and spoon off the salt crust. Transfer the fish to a cutting board.
Starting from the tail, holding the fish with one hand, carefully remove the skin with a knife, being careful not to damage the flesh. Separate from the bones and serve the fish to the table.
Ingredients
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