Dorado in a salt cocoon
4 servings
40 minutes
Dorada in a salt crust is a true embodiment of culinary art, combining simplicity and sophistication. This fish preparation method has roots in traditional Mediterranean recipes where salt serves not only as a protective shell but also gently reveals the dish's flavor while preserving its juiciness. Provencal herbs and fresh rosemary give the fish an exquisite aroma, while thin lemon slices add a light citrus freshness. When the salt crust is baked, it forms a dense shell under which the fish remains tender and rich in flavors. It is best served with a light vegetable garnish or white wine to highlight the nobility of taste. This dish is perfect for a festive dinner or an exquisite treat for seafood lovers.
1
Clean the fish, wash it, and dry it with paper towels.
- Gilt-head bream (dorada): 800 g
2
Cut the lemon in half. Peel one half and slice it into half-rings.
- Lemon: 200 g
3
Rub the fish with Provençal herbs, sprinkle with rosemary leaves, and place lemon half-rings inside the belly.
- Herbes de Provence: to taste
- Rosemary: 1 sprig
- Lemon: 200 g
4
Sprinkle a layer of salt 1 cm thick on the baking paper.
- Salt: 1000 g
5
Place the fish on salt and sprinkle salt on top.
- Salt: 1000 g
6
Dissolve the remaining salt in a separate bowl with a small amount of water until it resembles wet sand, then spread it over the fish and coat it well.
- Salt: 1000 g
7
Bake in the oven for 30 minutes at 200 degrees.