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Dorada a la Sal | Juicy Gilthead Bream in a Salt Crust
(0)
50 min
Under an hour
Gurkerl Küche
Ein spanischer Klassiker der Extraklasse: Die ganze Goldbrasse (Dorade) gart im Backrohr unter einer dichten Meersalzkruste sanft im eigenen Saft. Das Fischfleisch bleibt wunderbar saftig und zart, während Zitrone, Knoblauch und frische Kräuter ein feines mediterranes Aroma verleihen.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Thoroughly rinse the gilthead bream inside and out under cold water and pat dry with paper towels. Important: Leave the scales on the fish, as they protect the delicate flesh from becoming too salty.
Wash the organic lemon with hot water and slice thinly. Peel and crush the garlic. Stuff the cavity of the fish with lemon slices, crushed garlic, and the fresh rosemary and thyme sprigs.
Separate the eggs. Place the coarse sea salt in a large bowl and mix with the egg whites and approx. 2–3 tbsp of cold water until a slightly damp, moldable mixture resembling wet sand forms.
Chef's tip
Be sure to leave the scales on the gilthead bream: the intact layer of scales serves as a natural protective barrier and prevents the fish from absorbing too much salt.
Canarian wrinkled potatoes (Papas Arrugadas), a fresh aioli, or a crisp Mediterranean leaf salad go wonderfully with this.
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