Dorado baked in salt
2 servings
30 minutes
Salt-baked dorada is a refined dish of Spanish cuisine, known for its simplicity and delicate flavor. Historically, this method of cooking fish originated in Mediterranean regions where salt served not only as a seasoning but also as a means of preserving freshness. Baking in salt creates a natural steam chamber that gently cooks the fish while retaining its juiciness and enhancing its flavor. The finished dorada has a tender, soft texture and a clean sea aroma without excessive saltiness. This dish is perfect for festive dinners and light Mediterranean meals, served with lemon, herbs, and white wine. Its exquisite taste captivates even the most discerning gourmets.
1
Place the baking tray in a preheated oven at 180 degrees for 30 minutes. After the time is up, remove the tray. Carefully, using a spatula, free the fish from the skin, bones, and salt, and place it on a dish.
2
Pour salt into a pot (or any other container), add 200-300 grams of water. Spread the salt in a 2 cm layer on a baking sheet. Place the gutted dorado on top and cover it with wet salt on all sides, pressing the salt with your hands. The layer of salt should be at least 2 cm thick.
- Sea salt: 2 kg
- Sea salt: 2 kg
- Sea salt: 2 kg
- Gilt-head bream (dorada): 700 g
