This dish is ideal for the summer, the fish baked with salt crust will become one of your favorite and most delicious creations. With this simple prescription from The Gastronaut you will surprise the whole family.
Follow the steps:
- Whole fish of at least 2 kg
- 1 kg of salt
- 3 egg whites
- Pepper to taste
- Herbs for filling, I used thyme and parsley.
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Preheat the oven or grill to 220 ° C. Prepare the salt crust by mixing the salt together with the whites until it is a moist paste. The fish should already be clean, so we just have to season the inside with pepper and flavor with the herbs we like. I used thyme and parsley sprigs, but they could also use lemon or orange wedges. In a suitable baking tray, place platen or butter paper and, on top, a first layer of salt. Put the fish on it and, finally, cover it completely with salt, just leaving the tail free since when it comes out of the oven it will help to know if the fish is ready: when you shake it slightly, it will come off without problem. Bake for 40 to 45 minutes or until the crust is completely golden. As a rule, fish should be cooked 25 minutes per kg of fish and for each additional kg add 12 to 15 minutes more. Once out of the oven, use a knife to follow the natural cracks that formed in the crust and remove our fish fillets. We can serve with a salad, rice, or even some delicious potato chips with olive oil and garlic.
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