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Spanish Salt-Crusted Sea Bream | Juicy & Aromatic
(0)
45 min
Under an hour
Gurkerl Küche
Herrlich zarte Goldbrasse nach spanischer Art im groben Meersalzmantel im Backrohr gegart. Durch die Salzkruste bleibt der Fisch unvergleichlich saftig und behält sein volles mediterranes Aroma mit Zitrone, Knoblauch und Rosmarin.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Thoroughly rinse the sea bream inside and out under cold water and pat dry with paper towels. Cut the organic lemon into thin slices and lightly crush the garlic cloves.
Stuff the cavity of each sea bream with a lemon slice, a crushed garlic clove, and a sprig of fresh rosemary.
Salt Crust & Baking
In a large bowl, mix the coarse sea salt with the two egg whites and about 30 ml of water until a moldable consistency like wet sand is formed.
Chef's tip
The salt crust perfectly seals the fish while baking in the oven: the moisture is completely retained inside the meat, making the sea bream wonderfully tender and juicy without tasting salty.
In classic Spanish style, it is often served with Canarian wrinkled potatoes (papas arrugadas) with red mojo sauce or crisp grilled vegetables.
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