Dorado in a salty crust
4 servings
90 minutes
Dorada in a salt crust is an exquisite recipe rooted in Mediterranean cuisine. Baking fish in salt is a traditional method that preserves juiciness and flavor richness while creating a delicate texture. Under the crispy salt shell, dorada absorbs its own juices, making it particularly aromatic. This dish is perfect for festive tables or cozy dinners, impressing with its elegant appearance and simplicity of preparation. Breaking the crust reveals an amazing world of sea freshness, unburdened by spices and highlighting the natural taste of the fish. Dorada in a salt crust can be served with a light garnish, such as roasted vegetables or a fresh salad, to further emphasize its tenderness.
1
First, you clean the dorado from the inside, without cutting off the head and without removing the scales.
- Dorada: 1 kg
2
Preheat the oven to 240–250 degrees.
3
Take a heat-resistant dish that is slightly larger than the fish itself. Line the inside of the dish, including the bottom and sides, with foil.
4
Pour sea salt at the bottom, resulting in 3 cm of salt at the bottom.
- Sea salt: 5 kg
5
Then you place the fish on it and cover it with the remaining salt so that the fish is almost invisible.
- Sea salt: 5 kg
6
Send the dish to the oven for 1 hour, then reduce the temperature to 180 degrees and bake for another half hour.
7
Then you take out the fish and remove the skin using a hammer.