EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
Today we will see how to cook fish in salt, more specifically sea bream, but it can be used for many other varieties of fish, such as sea bass, trout etc.
The sea bream with salt is a light dish, delicate and much appreciated. The recipe is prepared in a few steps and is really easy and fast to prepare.
The salt crust (with egg whites in particular) will keep the meat moist, trapping the scents of herbs and fish naturally.
SEA BREAM IN SALT
Ingredients for 4 people: 1,5 kg Sea bream – 1,5 kg Coarse salt – 1,5 kg Fine salt – 5 Egg whites – Parsley, marjoram, thyme – 1 clove Garlic – 8 Lemon slices – 4 tablespoons Extra virgin olive oil. To season: 4 tablespoons Extra virgin olive oil – pepper
First of all, the sea bream will have to be gutted. If it’s not, don’t worry because the procedure is not complicated at all. Simply equip yourself with kitchen scissors and cut the belly of the fish, then with your hands or with a spoon remove the entrails. Rinse the fish under a jet of cold water, including the belly emptied and keep aside.
Take the aromatic herbs, of different types, according to your tastes and what you can find and finely chop them together with a clove of garlic to which you have removed the internal part to make it more digestible.
This mince will serve to season the belly of the fish, then spoon and fill each belly with a spoonful of chopped herbs garlic. Then add a tablespoon of oil on the sea bream, two slices of lemon to give freshness and let it rest on a tray.
Now let’s deal with the salt crust:
Some people prefer to make it with salt and water but with the egg whites will have a better consistency, more compact and spatula. Then mount the egg whites until you get a hard and compact mixture and then add the coarse salt and salt until alternating and continuing to mix in the meantime, without too much care though. If the mixture is too dry add a drop of water.
Now cover a baking pan with parchment paper, spread on a little mixture of egg whites and salt, then arrange in an orderly manner the sea bream and cover them completely with the mixture.
Now you will not be left to bake in static mode at 220° C. for about 20 minutes.
The fish is cooked to perfection when the skin is easily detached from the meat and even the thorns slip away without difficulty. Of course it must be wet and not dry.
At the end of cooking just break the crust (do not wait too long because the cooking in the meantime goes on) and season.
Enjoy your meal!