Sea bass in salt
Description
The dish is prepared without unnecessary complications. This recipe can also be used for other types of fish, such as salmon or more affordable varieties like sea bass, carp, and others. The fish will absorb exactly as much salt as it needs, while the remaining salt will act like a thick blanket, preventing the juices and aromas from escaping and keeping them locked inside. This fish can be served with potatoes (mashed or boiled) or light vegetable salads dressed with vegetable oil. The finished dish can now be served.
Instructions
- 1
Step 1
1. Clean the fish thoroughly from scales, then cut off the head and tail, slice open the belly, remove the innards, rinse well, and rub the inside with fish spices.
- 2
Step 2
2. Into a bowl, I add salt (depending on the size of the fish), crack in an egg, squeeze in the juice of one lemon, and add an equal amount of water.
- 3
Step 3
3. I thoroughly mix the contents of the bowl, adding more water if necessary to achieve a dense consistency.
- 4
Step 4
4. Place half of the previously prepared salt crust on the bottom of the baking dish for fish. Put the gutted fish, coated with spices, on top of the salt mixture.
- 5
Step 5
5. I place the remaining half of the mixture on top of the fish and tightly seal the "sarcophagus."
- 6
Step 6
6. Place the pan in a preheated oven at 200 degrees for 40-60 minutes.
- 7
Step 7
7. I take the dish out of the oven, tap the salt crust with a spoon to loosen it from the fish, then transfer the fish onto a cutting board.
- 8
Step 8
8. In this form, the fish is not edible; I always carefully remove the skin from the entire fish, moving from the head toward the tail (it comes off easily).
- 9
Step 9
9. Transfer the resulting pulp to a plate and serve with lemon slices.