Dorada a la Sal | Juicy Fish in a Salt Crust
(0)
45 min
Under an hour
Sezamo
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-bottom heat). Wash the gutted sea breams (leaving the scales intact, as they protect the flesh from excess salt) and dry them thoroughly with paper towels.
Season the cavity of each sea bream with ground black pepper, then insert 2 lemon slices, 2 crushed garlic cloves, and a few sprigs of fresh parsley into each.
In a large bowl, lightly beat the egg whites from 2 eggs with a fork until frothy. Pour in the coarse sea salt and mix well with your hands until the salt reaches a texture similar to 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 a flavorful and incredibly juicy fish that is not 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 aromas inside during baking.
25 min
Under an hour
