Bream baked in salt
6 servings
30 minutes
Salt-baked bream is a classic dish of Russian cuisine that embodies simplicity and sophistication. The salt crust formed during baking retains moisture inside the fish, making it extraordinarily juicy and tender. The origins of this cooking method date back centuries when salt was used not only for flavor but also for preserving food. This method allows you to enjoy the pure taste of fresh sea bream without unnecessary additives and spices. The finished dish acquires a light salty aroma, while the fish remains soft and rich with sea notes under the crust. Such bream pairs perfectly with a light vegetable garnish or white wine, creating a harmony of flavors appreciated by gourmets. The dish is suitable for both festive tables and cozy family dinners.
1
Pour a thick layer of salt on a large baking tray. Place the fish on top.
- Sea salt: to taste
2
In a bowl, mix 1 part flour and 4 parts salt.
- Wheat flour: 250 g
- Sea salt: to taste
3
Coat the fish with a mixture of flour and salt and bake in the oven until a salt crust forms.
- Sea bream (dorade): 3 pieces
- Wheat flour: 250 g
- Sea salt: to taste
4
Remove from the oven and let it sit for a while.