Dorada a la sal | Succulent Fish in a Salt Crust
(0)
40 min
Quick
Sezamo
O capodoperă a bucătăriei spaniole mediteraneene: doradă întreagă gătită într-o crustă sigilată de sare de mare grunjoasă, infuzată la interior cu cimbru, lămâie și usturoi. Coacerea în crustă de sare păstrează toate sucurile naturale, rezultând o carne incredibil de fragedă, aromată și suculentă.
Preparation method
Preparing the fish and the salt layer
Preheat the oven to 200°C. Wash the gutted sea bream under cold running water and pat them dry well with paper towels. It is essential not to scale the fish, as the scales form a natural barrier that prevents excessive salt from penetrating the meat.
Slice the lemon thinly and crush the garlic cloves. Stuff the cavity of each sea bream with lemon slices, fresh thyme sprigs, and garlic cloves to infuse the delicate flesh from the inside.
Separate the egg whites into a bowl. In a large bowl, mix the coarse sea salt with the egg whites and 2-3 tablespoons of cold water until the mixture resembles wet beach sand.
Chef's tip
Keeping the scales on the fish is the absolute secret of this Spanish recipe: the intact skin with scales prevents salt from penetrating the meat, leaving the fish perfectly seasoned and juicy.
The egg white binds the salt crystals into a dense shell, preventing the natural juices from evaporating during baking.
15 min
Under an hour
