Mullet in salt with hollandaise sauce

10 servings

60 minutes

Salted mullet with hollandaise sauce is an exquisite dish of European cuisine that combines simplicity of preparation with refined taste. Baking fish in a salt crust preserves its tenderness and natural juiciness, while the aroma of parsley and dill enhances the flavor even more. The hollandaise sauce, made from egg yolks and butter, complements the dish with its velvety notes and a hint of lemon and wine acidity. This culinary technique dates back to ancient times when salt was used to protect food from drying out. Today, this method serves not only a functional but also an aesthetic purpose, turning ordinary fish preparation into a ceremonial ritual. Salted mullet is perfect for special occasions, offering gastronomic pleasure and impressive presentation.

Energy value per serving

• Calories: 686.8
• Proteins: 38.2g
• Fats: 52.1g
• Carbohydrates: 1.7g

Ingredients

• Mullet: 1.5 kg
• Coarse sea salt: 2 kg
• Chicken egg: 8 pc
• Dill: 20 g
• Parsley: 20 g
• Olive oil: 50 ml
• Lemon: 2 pc
• Butter: 500 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Clean and gut the fish, remove the gills. Stuff the belly with coarsely chopped parsley and dill.

   Required ingredients:

   • Dill: 20 g
   • Parsley: 20 g

2. Whip the egg whites and mix with salt to a uniform mass.

   Required ingredients:

   • Chicken egg: 8 pieces
   • Coarse sea salt: 2 kg

3. Lay a salt bed about half a centimeter thick on the baking sheet, so that the fish fits on it and small salt edges remain. Place the fish on the salt and cover it completely with salt, ensuring no part of the fish is exposed.

   Required ingredients:

   • Coarse sea salt: 2 kg

4. Preheat the oven to 200 degrees and place the tray with fish inside for about thirty minutes, depending on the weight of the fish.

5. To make hollandaise sauce, whisk the egg yolks in a double boiler with a pinch of salt and two tablespoons of water until thickened. Gradually add melted butter to create a thick mixture, then season with lemon juice, vinegar, or reduced white wine to taste.

   Required ingredients:

   • Chicken egg: 8 pieces
   • Butter: 500 g
   • Lemon: 2 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Remove from the oven, break the baked salt crust with the flat side of a large spoon, scrape off the salt, transfer the fish to a plate, drizzle with a mixture of olive oil and lemon juice, and serve.

   Required ingredients:

   • Olive oil: 50 ml
   • Lemon: 2 pieces