Dorada a la sal este o rețetă emblematică a gastronomiei spaniole mediteraneene: dorada întreagă este coaptă într-o crustă etanșă de sare de mare, care îi păstrează carnea incredibil de fragedă, suculentă și perfect asezonată.
Preparation method
Preparing the fish and salt crust
Preheat the oven to 200°C (top and bottom heat). Wash the gutted sea breams (leaving the scales intact, as they protect the meat from excess salt) and pat them very dry with paper towels.
Season the cavity of each sea bream with ground black pepper, then stuff each with 2 lemon slices, 2 crushed garlic cloves, and a few sprigs of fresh parsley.
In a large bowl, lightly whisk the 2 egg whites with a fork until foamy. Pour in the coarse sea salt and mix well with your hands until the salt achieves a texture like wet sand.
Chef's tip
Do not scale the fish: the skin with scales forms a perfect natural barrier that prevents salt from penetrating directly into the flesh, resulting in aromatic and incredibly juicy fish without being overly salty.
Egg white provides structure: adding egg whites to the coarse salt helps the crust become rigid and uniform like a shell, trapping all steam and flavours inside during baking.
15 min
Under an hour
