Fish in Salt Crust
Ingredients: fish 2 pieces - approximately 1 kg salt 1.5 kg egg whites 4 lemon tarragon
I have prepared a delicious recipe that will turn any meal into a memorable experience: fish in a salt crust. This cooking method is not only simple but also extremely effective in preserving the natural flavors of the fish. The taste obtained is unparalleled, even surpassing that of fish grilled or steamed. Let’s discover together how we can make this wonderful dish.
To start, we need two fresh fish; ideally, we should opt for species with white flesh, such as sea bream or bass. Choose fish weighing about one kilogram each. It is important not to scale the fish; instead, remove only the entrails from their belly. Here is where the magic begins: fill the abdominal cavity with slices of lemon and fresh tarragon, or with other herbs according to your preferences. Tarragon adds a fantastic flavor, but you can also experiment with rosemary or dill.
For the salt crust, mix 1.5 kilograms of salt with 4 unbeaten egg whites. This combination will create a compact mass that will envelop the fish as they cook. In a dish that can go in the oven, place a first layer of this salt mixture, thick enough to cover the fish. Place the fish on this layer, being careful to brush them with a little oil, and if desired, add herbs on top.
Cover the fish with a second layer of the salt mixture, ensuring they are completely wrapped. To prevent any possibility of steam escaping, sprinkle a little coarse salt on top. Now, all you have to do is place the dish in the preheated oven. The cooking time is about half an hour for each kilogram of fish, but it is essential to know your oven well.
Once the time is up, you will smell the enticing aroma of the baked fish. Remove the dish from the oven and, with a sharp knife, pierce the salt crust. You will notice how the "salt plaster" easily breaks away, revealing a perfectly cooked and juicy fish. Carefully fillet the fish to obtain beautiful, boneless fillets. This operation may seem daunting, but with a little practice, it becomes extremely simple.
To complete the meal, serve the fish alongside potatoes drizzled with cinnamon and a delicious sauce of sour cream, tarragon, garlic, and lemon juice. The flavors blend perfectly, and each bite will be an explosion of tastes that will delight your taste buds. This recipe is not just a simple way to cook fish, but an invitation to savor all that nature has to offer. I assure you that this dish will quickly become one of your favorites!
