Sea Bream in Salt Dough
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish (s) (sea bream)
- 2 sprigs rosemary, fresh
- 2 sprigs fresh thyme
- 1 ½ kg sea salt, coarse
- 2 egg (s)
- 1 lime (s)
Print Recipe
Pin Recipe Instructions
- Fish SSS (clean, sour and salt, -> in this case not so important, since the crust is made of salt :-)).
- Mix the salt with the egg white (no yolk) and pour half of the mixture into a dish. Put the fish in the pan, stuff with the fresh herbs and cover with the remaining salt mixture.
- Bake at 180 degrees in a convection oven for about 30 minutes. Then crack the salt crust with a blunt object and then lift it off. Exercise caution here, otherwise the fish will get dents.
- In general, all fish that store their fat under the skin and not in the muscle meat, e.g. bream, are suitable. I personally like the firm meat and the taste of sea bream.
- I hope you like the recipe, it is my first one and I am of course grateful for your criticism and suggestions.
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