Fresh fish in a salt crust
4 servings
40 minutes
Fresh fish in a salt crust is an elegant dish of European cuisine that embodies simplicity and sophistication of flavor. The salty shell acts like a protective armor, preserving the juices and aroma of the fish, making it extraordinarily tender and juicy. Historically, this baking method was used to maintain the freshness of seafood without the need for complex marinades. Beneath the crispy crust lies a melt-in-your-mouth flesh infused with subtle lemon aroma and a hint of black pepper's spiciness. This dish is perfect for a festive dinner or family gathering, served with herbs and light white wine. The ritual of breaking the salt crust before serving adds theatricality to the process, turning it into a true culinary performance.
1
First, wash the fish and gut it.
- Fish: 1 piece
2
Then pour salt into a bowl and mix it with a little water until the salt resembles snow.
- Salt: 1 kg
3
Spread a thick layer of salt on the baking sheet and place the fish on it.
- Salt: 1 kg
- Fish: 1 piece
4
Season the fish well inside and place sliced lemon inside it.
- Ground black pepper: to taste
- Lemon: 1 piece
5
Cover the fish again with salt so that it completely envelops the fish like a coat.
- Salt: 1 kg
6
Place in a preheated oven at 180 degrees for 30 minutes.
7
Take out the fish and tap the salted crust with a spoon - it will come off easily.
8
Then remove the skin and run a spoon along the fish's spine from tail to head. The fillet will come off easily.